Notes from the winemaker, Chris Ryan...
Captures the nostalgia of a schoolyard juicebox/popper at little lunch. Slurpee blackberry, red cherry fruit with a slippery texture.  A seriously frivolous chilled red. Cabernet was destemed and crushed, on skins for 36 hours and pressed to old oak for long, cool ferment (essentially how I treat Chardonnay but longer on skins). Blended in a barrel of full malo Chardy for mouthfeel and texture. Sulfur at bottling in October.