Payson Cabernet Sauvignon, Old Vines 2023

The nose presents a complex bouquet of graphite-dusted black plum and California chaparral after rain. The dark black plum leads the attack on the palate and quickly evolves into brighter cherry notes reminiscent of fine kirsch. Big balanced acid wraps around into neatly developed tannins and transitions into umami notes of umeboshi Uapanese pickled plu ms) upon finish.

Fermented whole berries (grapes that are destemmed) with a very light crush in open-top fermenters, allowing slower extraction, of tannins into the must and lots of oxygen into the fermentation for polymerization of tannins. Not inoculated for primary or secondary. Pressed after approximately 20 days. Aged for 11 months on lees in mostly neutral barrels with a couple of active oak barrels sprinkled in.

Farming Practice: Organic