We sourced fruit from three key Cabernet Sauvignon producing regions:
The powerful, structured foundation of the wine. Paso Robles’ hot climate provides Cabernet Sauvignon fruit with ideal tannin, phenolics, and flavor.
SAN LUCAS (MONTEREY)
Warm days and cool nights add bright red fruit and herbal notes.
High elevation vineyards help produce intense and balanced wines with jammy, flavor-packed fruit and ripe tannin.
Slow Press Cabernet Sauvignon undergoes malolactic fermentation and is then aged in American oak barrels for 9 months. This process delivers bold, concentrated flavors of dark fruits, blackberries and cassis, with notes of tobacco and leather. Its robust structure and firm tannins grip the taste buds, leaving a velvety finish.