Harvest Notes: This wine is a blend of two wines 60% of 2004 Cabernet Sauvignon and 40% 2003 Merlot. The Merlot was fermented in a stainless steel tank for 12 days. Free run wine was drained off of skins and moved to separate tank labeled as free run. Merlot was transferred to barrels in January 2004 in French, American and Hungarian barrels with various ages. The Cabernet Sauvignon was fermented in a stainless steel tank for 14 days. After primary fermentation the Cabernet was racked into 100% American oak barrels in January 2005. Started Malolactic fermentation on 100% of barrels. Aged on oak for a combination of 30 months, bottled 1026 cases in September 2006.

Color: Rich brick red with a light tawny hue.

Nose: Moderate cherry jam, black current and a light cedar oak aroma.

Palate: Taste of cherries and figs with a soft tannin structure. Well balanced with moderate length. This is a medium bodied wine.

Drink by: Now, why wait. Great if decanted for 30 minutes to one hour.

Pair with: Cabernet Sauvignon’s flavors range from black currant, cherry, plum, jammy, bell pepper, chocolate, mint, cigar box, chocolate and spice. Most Cabernets need a few years of aging to gain their fine wine quality of layered fruit and firm structure. Tannins—a natural part of grape skins, seeds, and stems—make Cabernet a firm-bodied, substantial wine. Because red wines soak with their skins, they gain color and increased tannins during fermentation. Cabernet pairs well with rich roasted meats such as prime rib with a reduction sauce or with smoky, grilled vegetables. Claret, or more formally, red wine from Bordeaux is often tough, tannic and highly earthy and complex. However this Claret has had bottle development for 2 years, which has soften the tannin structure. These elements pair wonderfully with the gamey, robust intensity of the grilled beef. This is especially true in the case of dry aged beef and older Claret. The rich complexity of the beef blends beautifully with the subtle, unfolding complexity in the wine. Make sure you serve the Claret at around 59-61^oF.