While the growing season held many challenges, with extreme swings between hot, dry weather and cool, wet spells, the end result was a small crop of thick-skinned, Napa Valley Cabernet Sauvignon grapes with tremendous flavor concentration. Malolactic fermentation in barrel, combined with 18 months aging in French oak barrels, further concentrated the wine's big, ripe fruit, adding nuances of coffee and toasted vanilla to its lush, lingering finish.
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