100% Cabernet Sauvignon
24 months in 50% new French Oak
September 30, 2020 – October 2, 2020
Goodman, Wasson & Block 8
Aromatics of raspberries, cherries, Dutch cocoa, and a touch of vanilla. The body is full, with a luxurious finish. Flavors of ripe cherries, pomegranates, cranberries, dark chocolate, vanilla and hints of clove and blood orange. The perfect wine for filet mignon, beef stew, roasted pork with mushrooms, butternut squash risotto and blackberry cobbler.
Sourced from the crests of the Goodman property, the grapes were harvested first thing in the morning while temperatures were cool. This wine undergoes a wild (native yeast) fermentation, which means it is not inoculated with a commercial yeast but rather the naturally occurring yeast on the grapes and stems are encouraged to flourish in the fermenter. This wild fermentation gives a unique flavor and aroma attribute which is unlike commercial yeast and is a true representation of the site where the fruit was grown. The emphasis of this wine is the beautiful red fruit character from Cabernet Sauvignon that is highlighted from this different hillside area on the estate, which is in contrast to the black fruit Cabernet Sauvignon that presents itself in the Scion, Alexander Valley blend and the Bob’s Burn Pile. After fermentation was finished, the new wine was pressed from its skins and allowed to settle in tank. After settling, the wine was racked off the lees to barrels where it was inoculated with Malolactic bacteria and completed secondary fermentation. After aging for 24 months in 50% new French oak, the finished wine was pumped into tank to be blended for bottling.