60% Cabernet Sauvignon
Harvested from the vineyards surrounding Paniza at 2,300 feet. After destemming and crushing the wine ferments in stainless steel tanks at a temperature of 82°F with daily pump-overs and a 15-day maceration. Blending takes place after malolactic fermentation, with the wine racked and transferred to French and American oak barrels for 24 months of aging. The wine spends another 36 months in the cool, underground cellar of Paniza. Notes: Garnet in color with orange highlights. Complex aromas of toasted nuts, pepper, vanilla and balsamic. Smooth, then full-bodied to taste with sound structure. Reveals elegant notes of oak and wild berries, with traces of raisin.