A blend of 87% cabernet sauvignon, 8% cabernet franc and 5% merlot from Guilliams hillside vineyards. Three different volcanic soils and one Franciscan soil combine with Spring Mountain distinct microclimate, creating intense, concentrated fruit. Each varietal was fermented separately and barrel aged for two years on their own before being blended and aged in bottle for an additional year. The nose is full of dark fruit and spicy, floral notes that give way to a palate of dark cherry with touches of toffee and spice. Ripe tannins and an herbal finish round out the wine and add complexity.
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