| Cabernet Sauvignon | 73.0% |
| Cabernet Franc | 15.0% |
| Merlot | 12.0% |
| Alcohol | 16.0% |
| PH | 3.65 |
| Acidity Tartaric | 6.2 |
The 2014 vintage began with an extremely dry and mild winter with bud break occurring about 2-3 weeks earlier than normal. Winds during flowering caused some uneven berry-set, reducing our yields and opening the clusters to drying breezes and sunshine. Warm weather continued through mid-July with heat spikes over 100°F for brief periods in June and early July. Veraison began a couple of weeks earlier than usual and was complete by mid-August. The second half of August saw cooler temps that allowed the red grapes to better harmonize ripeness and maturity. The heat returned in early September and remained for the rest of the month with our characteristically cool nights that helped us to retain great acidity while the grapes matured, and lingered into late September when we started picking fruit for the 2014 ISOSCELES until the final blocks were harvested at the end of October.
Fermentation in Stainless steel open- and closed-top tanks with twice daily pump overs.
21 months in 100% new French oak barrels.
Intense aromas of ripe black cherry, black currant, vanilla, cinnamon and black licorice with dried herbs, cocoa, violets and toasted oak.
Dry, full-bodied and very complex with rich ripe black fruit and baking spice on the entry, with anise, purple flowers and chocolate on the mid-palate, joined by emerging chewy tannins into the fresh, balanced finish, which is very long with sustained fruit and layers of evolving sweet spice.
Bright, dense ruby purple core lightening toward the rim with thick, slow, moderately stained tears.
The palate of the 2014 ISOSCELES is very open right now for such a cellar-worthy wine, and is an outstanding pairing with a classic prime rib or barbecue brisket. After a few years it will be perfect with more complex dishes like a ragout of veal or lamb served with fresh pasta.