Composition: 100% Cabernet Sauvignon
Tasting Notes: The nose is a blend of cassis, currant and intense black cherry with a soft clove spiciness on the finish. This Cabernet Sauvignon is a benchmark for understanding what to expect: cassis, blackberry and other brambly fruits, a hint of earthiness and sufficient cocoa to round out the intrigue. The French oak lends prevalent baking spices to the finish: cinnamon, nutmeg, and clove.
Pairings: Charbroiled burgers with Tillamook cheddar, garlic & rosemary pomme frites, NY strip or hanger steak, braised lamb shank with gnocchi, panko fried onion rings, and pan roasted mushrooms.
Winemaking: Fermented in open top stainless tanks - some with pump-overs, some punch downs. Aged in French oak, but mainly older barrels to develop character and texture, and then a touch of new barrels for spice.
Winemaker: Rob McDonald - Rob and Kat met in Australia when Kat left California for an opportunity working with a brewery took her from home. Three years later, Kat returned to the United States with Rob soon to follow. They founded an import group to bring many of their favorite Australian producers to the United States, Kat would attend law school, and they would plant many a vine to pursue making their own wines. Their parent portfolio holding, Art+Farm Wine, was founded in 2005 and they have been making wine ever since.
