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All fruit was picked by hand at first light in the morning when temperatures are at their coolest. Small batches of each varietal were brought into the winery individually, processed immediately into small tanks and held by a dry ice blanket for 2-4 days depending on the varietal. The Scion blend was held on skins during fermentation for nearly 20 days. After Malolactic Fermentation, the wine was put into barrels for 24 months and racked 3 times. Small amounts of Petit Verdot, Cabernet Franc, Malbec and Merlot were added during the final racking.
Aromatics: Aromas of boysenberry, chocolate cherry liqueur and sweet tobacco leaf.
Body/Texture: Dense, full body with sweet tannins.
Flavor Profile: Blackberry and acai, with raw coffee bean, baker’s chocolate and a loamy currant finish.
Appellation: Alexander Valley
Varietal: 87.3% Cabernet Sauvignon, 5.3% Petit Verdot, 2.6%, Cabernet Franc, 2.4% Malbec, 2.4% Merlot
Oak aging: 24 months in French oak; 50% new, 25% 1-year, 25% 2-year old barrels
Harvested: October 10-13, 2014
Bottled: March 24, 2017
Production: 905 cases
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