2006Cabernet Sauvignon
"Ripe strawberry, sage and red current aromas lead to rich sweet vanillin
oak and soft, round tannins on the palate. This is a softer, food-friendly
Cabernet."
- Joy Andersen, Winemaker
WINE ANALYSIS
- Acidity: 0.63 g/100mL
- pH: 3.74
- Alcohol: 14.1%
- Blend: 100% Cabernet Sauvignon