2018 Matthiasson Phoenix Vineyard Cabernet Sauvignon, Napa Valley, USA Radio-Coteau After natural fermentation

After natural fermentation

where there’s “sky rocketing activity” of chalk

natural sweetness from the xoconostle (magenta prickly pear)

the wine is powerful and dense

wild yeasts

2018 Matthiasson Phoenix Vineyard Cabernet Sauvignon, Napa Valley, USA Radio-Coteau After natural fermentationFrom the western benchland of St. Helena, Phoenix Vineyards gravelly alluvial fans and Mayacamas breezes give Cabernet thats ripe yet finely etched. The fruit was picked on the earlier side and fermented with native yeasts in small tanks, mostly destemmed, with gentle daily pump overs to keep the tannins fine. levage was deliberately quietlong time in older French oak to preserve vineyard voiceso the wine reads focused and savory rather than oaky.