The growing season was characterized by a relatively warm winter and higher-than-average rainfall, which initially led to early bud break in the vineyards. Harvest began early, with yields 15% lower than the multi-year average. Physiological and phenolic ripening varied from plot to plot, requiring close and detailed monitoring. Most plots were harvested earlier than in previous years to preserve freshness and primary fruit flavors in the wine. The harvest concluded earlier than usual

Dry red wine, produced from 100% Cabernet Sauvignon After a short fermentation at a low temperature, the wine aged in stainless steel tanks. It has a deep red hue, characterized by aromas of blackberries and vanilla.

Barbecue, roast beef and cheddar cheese.