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It fermented with 60% whole bunch and spent 30 to 40 days on the skins (depending on the fermenting vat)
revealing aromas of orange blossom
On the palate it is straightforward
Medium to full body with juicy and silky tannins that linger with the fruit through the long
Red-berry flavors blend well with spice and green notes
2019 | Meyer Family Cellars Bonny's Vineyard Cabernet Sauvignon | Oakville La Croix de Beaucaillou It fermented with 60% wholeA distinctive mint and menthol aroma fills the first sniff of this super concentrated, individualistic wine before a classic, complex mlange of oak spices, black currants and graphite floods the palate with rich flavors. An agile structure of medium to full tannins and a dash of fresh raspberry acidity support the memorable flavors beautifully. 96 Pts Wine Enthusiast
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