The grapes were whole berry fermented and cold soaked. 3/4 through fermentation, half of the wine was racked into 100% new American oak barrels. The rest was left to ferment dry on the skins. It was then racked into 100% new French oak barrels after 6 months. The wine was then oak matured for 18?24 months in 100% new oak.
Bon Courage Inkara Cabernet Sauvignon
Rich, spicy and smoky with hints of mint. Complex, expressing soft, round tannins and subtle ripe black fruit.