2014 Matthiasson Cabernet Sauvignon, Napa Valley, USA Pouillon Whole cluster stomp into a

Whole cluster stomp into a large egg for around two weeks of maceration

Partial destemming and wholecluster fermentations

First made in 1973

The grapes are fermented in stainless steel and see regular punch downs for the first week

60% Colombard

2014 Matthiasson Cabernet Sauvignon, Napa Valley, USA Pouillon Whole cluster stomp into a86% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 2% Malbec, 1% Petit Verdot Winemaking: Fermented in small open top tanks. Since the fermentation temperatures were cool, the fermentations were long and slow, mostly lasting around three weeks. The wine was pressed at dryness, blended immediately, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak). This wine is offered from a private cellar, Terms and