Taub Family Vyds Rutherford Cabernet Sauvignon 2017

93 Points James Suckling. PRODUCTION TECHNIQUES Fruit is rigorously hand sorted and fully destemmed to small closed fermenters with soft crushing. Pre-fermentation cold soak lasts 5-7 days followed by warm fermentation (85-90º) with regular pump-overs throughout fermentation. Both native and select Bordeaux yeast isolates are used. Wines were macerated post fermentation to gain tannin structure and put to barrel on full fermentation lees for malo-lactic fermentation. Wines are racked every 4 months during 18 months aging. 100% French Oak is used (75% new). DESCRIPTION Color: Deep ruby color Aroma: Intense and brooding aromas with hints of black currant, plum, cedar, dust and roasted coffee Taste: A complex mid-palate and weighty mouthfeel, the palate also shows vanilla and evolved spice notes from the French oak aging, and balanced and refined tannins which lead to a lingering finish