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Duotone panel — violet briefing on the left, lime-sealed detail sheet on the right.
The biological malolactic fermentation (BSA) took place in the barrel and was then coarsely filtered
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dark purple
Die 2012er Ausgabe präsentiert sich in voller Blüte
The nose is dominated by exploding aromas of blackcurrants and cherries
Cabernet Sauvignon Rutherford 2011 The biological malolactic fermentation (BSA)The Cabernet Sauvignon from Rutherford swings sublimely through the glass in a deep dark red with black reflections. Dark cherry and black currant dominate the nose. Pomegranate and cardamom nestle up to softer aromas such as vanilla and cedar wood. All aromas are ripe and soft. On the palate we encounter lively acidity and long and soft tannins. A balanced and smooth complexity of violets and dark chocolate underline the weighty texture on the mid
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