2014 Matthiasson Cabernet Sauvignon, Napa Valley, USA Pouillon 60% Colombard

60% Colombard

structured by the wine's aging in oak barrels

Fermentation takes place for around 1 month

The combination of these two terroirs is perfectly suited to Bordelaise varietals

Varieties: 8 native pears with different tannic and wild varieties including Gelbmostler

2014 Matthiasson Cabernet Sauvignon, Napa Valley, USA Pouillon 60% Colombard86% 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