86% Cabernet Sauvignon, 9% Petit Verdot, 5% Malbec from the Cade Estate itself and from the 13th Vineyard also on Howell Mountain. Hand picked, destemmed, hand sorted, and pumped into small stainless steel fermentation tanks. Must kept at 10ºC for a two day cold soak, fermentation hot and fast with temperatures reaching a maximum of 33°C and the juice macerating on the skins & seeds for 6-7 days. Only free run wine: no press fractions. Racking immediately after completion of malolactic fermentation, then on a quarterly basis until bottling. Aged for 20 months in 100% New French Oak barrels (Darnajou, Sylvain, Orion, Mercurey, Mercier, Cavin, and Tonnellerie O).

Inky purple in colour, herbal, vanilla, coffee and toast aromas, on the palate unctuous black fruit redolent of blackcurrant and kirsch, licorice, coffee, black chocolate.

Very long and concentrated: rich but balanced with fresh acidity, an excellent incarnation of a mountain Napa Cabernet.