The 2008 Mossback Cabernet Sauvignon shows intense aromas of vanilla, barrel spices of cinnamon and clove, and black licorice. The flavors are a deliciously juicy blend of black currants, chocolate covered cherries and blackberries. This is a big, bold wine with good acidity that pairs beautifully with a variety of meals from rich pasta dishes to grilled meats.

Blend: 87% Cabernet Sauvignon, 10% Dunnigan Hills Syrah, 3% Petit Verdot
Production: 1,100 cases

A very small crop due to the worst frost in decades. The remaining grapes were complex and concentrated.

The grapes were hand harvested into half-ton bins then destemmed and crushed into small stainless steel fermentors. The must was then chilled to 50F for 24 hours for its cold soak to enhance the berry aromas and juice was bled from the tank to concentrate flavors. After the cold soak, the tanks were allowed to warm naturally and slowly inoculated with a Bordeaux yeast isolate. We pumped over the wine twice a day using an aeration cart to enhance color stability and aromas. The wine was pressed off at dryness and then aged in French, Hungarian and American oak barrels for 26 months. The final blend contains a small percentage of syrah and petit verdot to enhance richness and structure.