Tamarack Cabernet Sauvignon 2011 is made from 86% Cabernet Sauvignon, 6% Merlot and 8% Cabernet Franc

Winemaking: Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that compose the Cabernet Sauvignon are kept separate for at least one year before they are blended.

Ageing: 100% French oak, 65% new and 35% 2nd and 3rd vintage barrels from select coopers and a variety of tight grain French oak forests with the wine aging in barrel for 22 months.

Vintage: A cold spring put the grapes way behind at bloom, set and veraison. A mild summer with weeks of ideal grape ripening conditions began to catch the fruit up but harvest still began 4 weeks later than normal. The weather was gorgeous through harvest, the first freeze not arriving until Thanksgiving, well after the finish of our harvest.

Tasting Notes: Full bodied with black currant jam, honey glazed dates and black peppered seasoned T-bone steak aromas intertwined with piercing boysenberry, rosemary rack of lamb, balsamic, blue cheese, bacon wrapped figs and intriguing tannins extended out over an intricate and balanced finish.