Joseph Carr Cabernet Sauvignon Paso Robles 2016 sku_2069372 shellfish and baked first courses

shellfish and baked first courses

firm tannins and a vibrant

prized for its hillside vineyards

Ripened in fine white oak barrels

There is a 15-16 day white fermentation in steel tanks at controlled temperature instead of 16-18 ° C

Joseph Carr Cabernet Sauvignon Paso Robles 2016 sku_2069372 shellfish and baked first coursesSan Francisco International Wine Competition 93 Points Deutsch Family Wine & Spirits 91 Points Winemaking Hand picked at the peak of flavor development, the grapes are crushed and cold soaked for 24 hours. During fermentation, the cap is punched down in the early and later stages and pumped over during its peak. These strategies help us maximize flavor extraction during fermentation and maceration, which lasts 10 to 15 days. The wine is aged in 40%