The Cabernet is sourced from vineyards located on opposite ends of the Napa Valley. The majority of the blend hails from Yountville, located on the North side. The remaining portion comes from Calistoga on the South end of the valley.
The Scholar & Mason Cabernet Sauvignon is aromatically expressive with notes of dark cherries, ripe plum, menthol and pencil shavings. The structure is supple and generous with long, elegant tannins and balanced acidity. The finish is concentrated with currant, dark forest fruit, charcuterie and cedar spice.
Half of the grapes were de-stemmed and half crushed, then transferred by gravity to stainless steel fermentaLon tanks. ANer a long, cold soak, the must was allowed to warm and ferment with indigenous yeast. ANer a steady fermentaLon to complete dryness, the new wine stayed on the grape skins for an extended maceraLon to develop mouthfeel and structure. The wine was pressed off 38 days aNer it went into tank. MalolacLc fermentaLon was leN to