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After the primary fermentation of the Cabernet, a portion of the wine was ultra-filtered to refine tannins and remove bitterness, while retaining structure and increasing concentration. Grape sourcing was primarily northern valley (Lodi and Delta). Warm fermentation (80-85F) was used to provide great color, structure and fruit characters to this wine. The wine was stored for a period of 4-9 months in stainless steel tanks to preserve all aromas and flavors. The palate is rich and intense with flavors of mocha, dark fruit and hints of oak.
