Tasting Notes ~ We pick at lower brix compared to neighboring Napa Valley to highlight a fresher style of Cabernet Sauvignon. We keep it fairly simple in the cellar. 90% of the Cabernet Sauvignon grapes were destemmed and the remaining we left whole cluster to line the bottom of the tank. Fermented with native yeast and no S02 and pressed early to lessen the amount of tannins in the wine. Before bottling we added a small amount of 145 year-old vine Carignan that we fermented 100% true carbonic. Once the grapes fully mortified and bled color to the inside of the grape, we pressed back into tank and added 5% of this 2020 fresh Carignan to the Cabernet Sauvignon.