The 2014 growing season began three weeks later than normal and cooler then averages temperatures resulted in delayed budding and flowering of the wines. With autumn arriving earlier than expected , grapes were left hanging longer in order to develop the fruit flavors, powerful tannins and a firm acid backbone that will give the wines from this vintage a long life.
2014 Quattro is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. This unique full bodied red is boasting of spice, ripe red berries, vanilla and a hint of lavender.
The wine has supple tannins and is best served with grilled or basted pork dishes, ribs, beef briskets stewed or long oven roasted, richer cuts of steaks such as tenderloin or t-Bone grilled medium to medium rare.
Farmed meticulously, all varietals were kept separate at crushing and during the fermentation. Temperature control, extended skin contact and Pneumatge twice a day give this wine rich colour and extraction with great complexity and balance. The wine was aged for 14 months in new and 2 year old barrels, 80% French and 20% American. Blending begins two months prior to bottling. The wine is enjoyable now and will continue to improve with careful cellaring for 5 to 8 years.