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The Paso Robles AVA delivers a classic, rich Cabernet Sauvignon with bold, concentrated flavors. Slow Press Cabernet is aged in oak barrels for 11 months, and delivers notes of dark fruits and blackberries that complement robust and velvety tannins.
This wine undergoes malolactic fermentation and is then aged in American oak barrels for 9 months. This process delivers bold, concentrated flavors of dark fruits, blackberries and cassis, with notes of tobacco and leather. Its robust structure and firm tannins grip the taste buds, leaving a velvety finish.
Slow Press wines are a tribute to the true craft of wine making. Our vintners know that great wines are worth waiting for, so they’ve slowed down the process from start to finish.
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Brut Rose Imperial is a blend of the three wine varieties, with an emphasis on Pinot Noir, embodying a fruity and daring character. A dry, delicate rose, displaying hints of strawberry, melon and honeysuckle. Light-bodied and tangy, with a spice-tinged finish. Full bodied, zestful, assertive fruitiness.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
