VINEYARD: Nathan Coombs Estate, State Lane, Flat Rock in Napa Valley.
FERMENTATION: Hand-harvested, picked at night. Hand-sorted while still cold from the field. Fermented in small, closed top, stainless steel tanks with indigenous yeasts. 5-day cold soak, 29 days total maceration.
AGING: Spontaneous malolactic fermentation in barrels, Aged 20 months in French oak barrels; 61% new.
|PRODUCER||Paul Hobbs Winery|
|VARIETAL COMPOSITION||Cabernet Sauvignon|