The aromas of the 2018 Mossback Cabernet Sauvignon are an enticing mix of leather and chocolate and blackberry jam. Concentrated flavors of dried cranberry, marionberry and cream cola are rich and dense. The cool-weather Chalk Hill appellation shows off with hints of anise and brambly blackberry in the rustic, racy finish. The term Mossback is an old expression for farmers; folks connected to their roots and to the land. The Mossback label is a nod to the renowned farmers of the Russian River Valley and Californias cool coastal regions, whose hard work and expertise shine through in these wines. 2018 vintage – 100% Cabernet Sauvignon, Grapes harvested at night, destemmed and crushed into small stainless steel fermenters. The must was chilled to 55 degrees for 24 hours for its “cold soak” to enhance the berry aromas, and the juice was bled from the tank to concentrate flavors. During fermentation, the wine was pumped over twice a day to enhance color stability and aromas. 20% of the crushed fruit was fermented in French oak barrels to further intensify color and flavor. Tank fermented lots were pressed off at dryness then aged 22 months in French, Fusion (European and American oak) and American oak. The barrel fermented lot was pressed off after 90 days of skin contact then returned to the same barrels they were fermented in.