The grapes for the Oak Knoll Cabernet Sauvignon were sourced from two vineyards within half a mile from each other. The soils are based on the Dry Creek Alluvial fan over a rocky sub-surface layer, creating very deep and well-drained soils.
The grapes were fermented on the skins for 37 days with extended maceration. After all native fermentation, the wine was gently pressed, racked and aged for 20 months in 33% new Demptos, Saury and Nadalie French oak barrels. Tightly grained French oak barrels impart their oak to wines slowly for a consistent, well-rounded aging process while yielding subtle oak influences to the Cabernet Sauvignon.
Rich aromas of black assam tea with an earthy herbs de Provence element.
There is a good harmony with aromas of rosehips and cherry cordial. This is a round and balanced wine with a supple entry and a long finish with a bright acidity.