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wild-flowers and spice
harvested during the second week of October • The grapes were fully de-stemmed • Fermentation with indigenous yeasts in the traditional style – with a semi-submerged cap using punchdowns and pumpovers for 18-30 days • Malolactic fermentation in cement tanks during the spring following the harvest • Aging for 18 months in Slavonian oak botti
Pair with pasta with meat sauces
and our Bar Essentials line features Triple Sec
Ridge Vineyards Cabernet Sauvignon Estate 2023 skus_6780643 wild-flowers and spiceDeep garnet. Pungent aroma. Blackberry, currant, wild fennel, cola, black olive. Full bodied, medium chalky tannin structure, black tea. Great depth of flavor, firm acid, lengthy finish.
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