Toasted Head Cabernet Sauvignon

$8.39

Left side of Aisle 50, Section 22, Shelf A
750ML
SKU: 008711048057
Origin: USA

This wine opens with ripe plum and dark berry fruits on the nose accompanied by a graham cracker toastiness from oak aging. On the palate this cabernet focuses on ripe blackberry and dark cherry surrounded by bourbon vanilla and caramelized sugar notes. Vineyards bordeaux grapes like cabernet sauvignon thrive in red volcanic soil and hillside locations. That’s why we sourced the fruit for our 2012 cabernet sauvignon from vineyards in mendocino and lake counties and other select california vineyards that offer these growing conditions. Warm days and cool nights allow this cabernet to develop astounding complexity and depth. Winemaking after a night harvest to make sure the fruit is cool when delivered to the winery we cold-soak the fruit for 24 hours to extract the most color from the skins as possible and also to encourage the development of bright fruit flavors. After a10-day fermentation in stainless steel tanks and a secondary malolactic fermentation we age the wine for 12 mon

This wine opens with ripe plum and dark berry fruits on the nose accompanied by a graham cracker toastiness from oak aging. On the palate this cabernet focuses on ripe blackberry and dark cherry surrounded by bourbon vanilla and caramelized sugar notes. Vineyards bordeaux grapes like cabernet sauvignon thrive in red volcanic soil and hillside locations. That’s why we sourced the fruit for our 2012 cabernet sauvignon from vineyards in mendocino and lake counties and other select california vineyards that offer these growing conditions. Warm days and cool nights allow this cabernet to develop astounding complexity and depth. Winemaking after a night harvest to make sure the fruit is cool when delivered to the winery we cold-soak the fruit for 24 hours to extract the most color from the skins as possible and also to encourage the development of bright fruit flavors. After a10-day fermentation in stainless steel tanks and a secondary malolactic fermentation we age the wine for 12 mon

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