Tasting Notes After Several years of toying with the idea of aging a small amount of our coveted Bonny’s Vineyard grapes in French Oak, we took the plunge in 2013. The result is a wine that exhibits the same velvety smooth palate of blackberry, ripe currant, huckleberry, and cardamom, along with a hint of eucalyptus, that we know and love. The departure is the three years in French oak, which add aromas of nutmeg, cedar, tobacco, and a little caramel on the finish. This wine warms the palate and is a joy to drink, even at this young age. Winemaking NotesThe Cabernet fruit was hand-picked into macro bins, then sorted and de-stemmed and crushed into stainless steel tanks. Cold soaking was carried out over 24 hours, and the must was inoculated and pumped over one to three times per day, then pressed before finishing primary fermentation. Once dry, the wine was racked to barrel and inoculated for malolactic fermentation. It was racked again at the conclusion of secondary fermentation and twice more before bottling. Though it was filtered, owing to its time in barrel, fining was not necessary.