Introducing the 10,000 Hours 2020 Cabernet Sauvignon. This Red Mountain delight was aged for 20 months in a mixture of New American and French Oak.
There’s a theory that says to become truly accomplished at something it takes at least 10,000 hours of practice. This holds true for winemaking, too, where in our case the hours are counted in decades, and one thing is undeniable: there are no shortcuts.
Grapes were delicatley hand picked, destemmed and fermented
on the skins for three weeks before being aged for 20 months in
a mixture of New American and French Oak.
Black cherry, plum, warm vanilla and espresso bean on the nose. Huge entry on the palate leads to a rich, dense mid palate with round, chewy tannins. Long finish driven by black fruit notes and hints of toasted oak.
Pairs with red meat including prime rib, New York strip and filet
mignon alongside peppery sauces.
Appellation: Red Mountain
Composition: 88% Cabernet Sauvignon, 4% Petit Verdot,
3% Cabernet Franc, 2% Malbec, 2% Merlot, 1% Syrah
Aging: 20 months in 15% New French Oak and 15% New American Oak
Fermentation: Stainless steel
Acidity: 5.6 g/l
Residual sugar: 0g