100% Vegan 100% Sustainably Farmed Grapes
Oakiness: 1 out of 5 (smooth sailor)
Acidity: 2 out of 5 (super chill)
Floral (1) to Fruity (5): 4 (bing cherry and blackberry yummy but not sweet! This is a dry wine with little to no residual sugar!)
Funk Factor: 2 out of 5 (Classy Cabernet in a Bordeaux Style)
From the Tres Pinos Creek Estate, veteran vigneron, and local legend Ron Siletto carefully farmed this elegant Cabernet Sauvignon to perfection. While other Cabs are densely oaked* and overwhelmed by big fruit, our Cab was fermented using native yeast* strains featuring an old-world style with minimal intervention*. The cooler climate of the San Benito AVA features softer fruit with refined tannins highlighted by the natural fermentation.
Also, it's a good idea to let this bottle rest a week or two before drinking after shipping. I know that sounds painful, but the shipping process is hard on wine and stirs everything which can create unwanted flavors.
oaked - when wines spend a lot of time in an oak barrel they start to taste more like oak than they do wine
native/wild yeast - are the yeast cells that grow and live on the grape skins, most commercial wineries use sulfur to kill these yeast cells as soon as they show up in the winery. We like to find wines that show true terroir (fancy French word, which means the expression of not only the grape but of the land and area), and I believe the only way to do this is using native yeast!
minimal intervention - is the style of making wine that relies on natural elements, such as native yeast, to create the wine. Wineries often ad lots of different additives to aid in the process of making wine. I find that this is helpful only when correcting for mistakes, and additives have been known to strip the natural flavors of wine.