Konnowac Vineyard in the Rattlesnake Hills sits at 1,100 feet, certified organic, sandy soils, cold nights that keep the acid alive in a grape that usually wants to go big and heavy. That's the whole idea here. High-elevation Cabernet that doesn't taste like the Cabernet you're used to.
Whole cluster, foot-stomped, 45 days on skins, then 18 months in a single 2,000-liter oak cask (the foudre). Lead pencil, tobacco, red currant. Medium-bodied, fresh acidity, built more for the cellar than the heater. 50 cases. Red meats, hearty pasta, slow-cooked anything. Or hold it for a few years and see where it goes.
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