All of our efforts go into producing one wine: a high quality / value cabernet sauvignon: Pied à Terre. The emphasis throughout the process is on quality. We never sacrifice what we believe as we strive to produce the best wine we can, while maintaining its value proposition.
We farm our own grapes that account for 60 percent of the wine and carefully select the other wines which compose the remaining 40 percent of the blend. Our own fruit is carefully selected as the berry matures. The berries are then fermented by Clay Mauritson, an incredibly talented wine maker. We are fortunate to be working with Clay as he combines years of experience honed at his family's winery, the Mauritson Winery (where we make the wine), with unwavering integrity.
Again, the emphasis throughout the process is on quality. We produce Pied à Terre only in excellent vintages. We didn't produce any wine in 2011 because the vintage didn't produce grapes that met our standards; so enjoy the 2010 vintage as long as you can.
The 2010 Pied à Terre Cabernet Sauvignon is an intense, full-bodied and vibrant red wine. It displays both robust flavor and a fantastic acidity. The nose is full of eucalyptus, earth and red fruits - a combination of sour cherry and red licorice. Those flavors are also present on the palate and augmented by hints of caramel, moss and cooking spices. The wine is bold and full of flavor, with great length and persistence on the palate. It can be enjoyed now or for the next 10 years.
The 2010 vintage is a blend of 77% Cabernet Sauvignon, 22% Merlot, and 1% Petit Verdot. There is roughly 22 percent new wood used; the rest are neutral barrels.
Drink it alone or pair it with rich meat dishes.