Harvest Notes: The Cabernet was harvested from the River View Vineyards in East Orchard Mesa, via a mechanical harvester, on the 8^th of October 2004; containing a brix content of 23.7^o at harvest. The skins were cold soaked for 8 days for color extraction and then fermented at a cool temperature in a stainless steel tank for 12 days The wine was then transferred to French and American barrels, with 25% new oak in December 2004. Malolactic fermentation was started on 50% of the barrels in December 2004, and aged for 18 months. We bottled 406 cases in September 2006. Alc is 14%, pH 3.70, TA 5.7g/Ltr, 0% RS.

Color: Dark brick red.    

Nose: Blackberry, leafy, herbaceous, spicy, pepper, clove, leaf, earthy and a lightly toasted cedar.

Palate: Blackcurrant, spicy, meaty, with a soft tannin structure and moderate length. This is a full bodied wine.

Drink by: Now until 2009, and longer if cellared correctly.

Pair with: Red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark). Make sure you serve the Cabernet Sauvignon at around 61-64^oF.

Awards: Bronze 2008 Taster’s Guild International, Bronze 2008 Colorado Winefest, Bbronze 2008 Toast of Taos.