✨ New Arrivals Just Dropped!Explore
Wolf's Head Cabernet Sauvignon 2019
This Cabernet Sauvignon has lifted, perfumed notes of orange blossom, plums, cassis, and some cedary spice and incense notes as well as medium to full-bodied richness on the palate. It’s an opulent, up-front, fruit-forward Cabernet. Deep garnet in colour, with sweet aromas of red cherry, sarsaparilla, Santa Rosa plum, cinnamon and dried herbs. Flavours of blackberry pie, baker’s chocolate, cigar and licorice with a long, dry finish. Fermented in small format stainless steel tanks. Cold soaked 4 days prior to fermentation. Temperature maintained below 80 degrees and a post-ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrels with aging on lees for at least a year. 100% Cabernet Sauvignon. 30% New French Oak, and 70% Neutral French Oak.
This Cabernet Sauvignon has lifted, perfumed notes of orange blossom, plums, cassis, and some cedary spice and incense notes as well as medium to full-bodied richness on the palate. It’s an opulent, up-front, fruit-forward Cabernet. Deep garnet in colour, with sweet aromas of red cherry, sarsaparilla, Santa Rosa plum, cinnamon and dried herbs. Flavours of blackberry pie, baker’s chocolate, cigar and licorice with a long, dry finish. Fermented in small format stainless steel tanks. Cold soaked 4 days prior to fermentation. Temperature maintained below 80 degrees and a post-ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrels with aging on lees for at least a year. 100% Cabernet Sauvignon. 30% New French Oak, and 70% Neutral French Oak.
$53.34
Wolf's Head Cabernet Sauvignon 2019—
$53.34
Description
This Cabernet Sauvignon has lifted, perfumed notes of orange blossom, plums, cassis, and some cedary spice and incense notes as well as medium to full-bodied richness on the palate. It’s an opulent, up-front, fruit-forward Cabernet. Deep garnet in colour, with sweet aromas of red cherry, sarsaparilla, Santa Rosa plum, cinnamon and dried herbs. Flavours of blackberry pie, baker’s chocolate, cigar and licorice with a long, dry finish. Fermented in small format stainless steel tanks. Cold soaked 4 days prior to fermentation. Temperature maintained below 80 degrees and a post-ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrels with aging on lees for at least a year. 100% Cabernet Sauvignon. 30% New French Oak, and 70% Neutral French Oak.
