Our estate vineyard is planted on gravelly-to-clay loam soils using low-vigor (101-14) rootstock, on high density, 4’ x 6’ vine spacing.  The Cabernet Sauvignon grapes are planted in three distinct vineyard blocks:  Tyson’s block is planted entirely to clone #337, a highly regarded Bordeaux clone (small dense berries with great complexities); Marleigh’s block is planted to clone #4 (strong flavor intensity and spice); and our Mud’s Kitchen block is planted to Clone #7 (intense fruit character). 

Aromas of black-currant, blackberry, milk chocolate, cocoa powder, mocha, lavender, forest floor and cinnamon fill the glass. The palate displays dark fruit with great concentration and loads of layers and spices.  Rich and inviting with a plush mid-palate and great length, this wine is very approachable now but has the depth and power that will allow it to age gracefully for the next 10 to 15 years.