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This 2014 vintage was made from 100% Cabernet that fermented in a combination of stainless steel tanks (95%) and new French oak puncheons (5%). Fermentation was hot and fast with temperatures reaching a maximum of 92°F and the juice macerating on the skins/seeds for 8-9 days. The wine was aged for 20 months in 100% new French oak barrels. Only free run wine was used in the blend, no press fractions were selected. Racking occurred immediately after the completion of malolactic fermentation, then on a quarterly basis until bottling on July 14th, 2016.
Various levels of aromas spring from the glass- loads of blueberry, blackberry, cherry, plus warm roasted coffee, melted milk chocolate, vanilla and graham cracker. The palate is mouth coating, plush and voluptuously texted, like a raspberry reduction sauce, with deep density and persistence. Elegant tannin and structure, a unique characteristic of the 2014 vintage. Rich, pure and intense, finishing with flavors of coffee, cassis, and chocolate covered berries. This wine is a reflection of the best of the vintage and the best Cabernet Sauvignon from the Howell Mountain Estate.
95 Points - Robert Parker
94 Points - Wine Spectator