The Cabernet is picked at the peak of ripeness and brought to the winery during early morning hours. It is destemmed into stainless fermenters where fermentation takes place for 14 days. Wines are racked and pressed off to tanks where we put them down to 50% New French Oak. This wine showcases aromas of dried cranberry, cherry and mocha spice from the French Oak barrels it’s been aging in. Flavors of rich dark fruits, baking spice and sweet oak lead to a long and lingering finish. These grapes were picked from prime terroir where the elevation is high and volcanic soils let off aromas of dried red fruit. Red Hill’s pure air allows for greater levels of UV light, as much as 10% more than neighboring sea level valleys.