The juice was fermented in 50% new French oak barrels for ten months

then consume over the next 13-18 years

powerful and tannic flavour

yet also medium-bodied in structure

1% Petit Verdot

2016 Philip Togni, Spring Mt. Cabernet Sauvignon 2017 The juice was fermented inMedium to deep garnet purple colored, the 2016 Cabernet Sauvignon Estate reveals a wonderfully spicy nose of cinnamon stick, cloves, fenugreek and cumin seed over a core of cassis, kirsch, black raspberries and spearmint with nuances of lavender and forest floor. Medium bodied, the palate is laden with energetic red and black berry flavors, framed by ripe, finely grained tannins and bold freshness, finishing long and perfumed. 96 Lisa Perotti Brown