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Ships within 48 hours · Estimated delivery Aug 8 - Aug 13
the resident owner Bruno-Eugène Borie
What started as a Covid-19 lockdown project
excellent with red and white meats
Fermentation averaged about 35% whole cluster
The organically farmed vines range from 25 – 40 years old and grow at 400 meters in elevation
Moss Wood Cabernet Sauvignon 2019 Father-Day the resident owner Bruno-Eugène BorieCabernet Sauvignon 96%, Cabernet Franc 2%, Petit Verdot 2% As always at Moss Wood, the fruit was hand picked and delivered to the winery where it was sorted and destemmed into small open tanks. Each was seeded for primary fermentation with multiple yeast strains and hand plunged, 3 times per day. Temperatures were controlled to 32C. After 15 days on skins the wine was drained and pressed to stainless steel tank, where it completed malolactic
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