This wine is made with 100% Old Vine Cabernet Sauvignon. Sagemoor Farms located on the Columbia River grew sixty percent of the fruit with Kiona Estate on Red Mountain providing the rest and all the vines were at least 34 years old. As with most single varietal wines this one takes a moment to appreciate, we sometimes forget that wines are blended for a reason, most

often we hope for balance and the best taste experience possible. When a winemaker makes the decision to stay true to the varietal the results are not always as successful as the Big Papa turned out to be. Generous and warm to the nose the New French Oak barrel aging adds ample dimensions to the aromas and flavors. Contributing copious amounts of spice and vanilla while showcasing the aromas of fresh shaved fennel and dark oil cured olives the flavor profile extends at this juncture Illuminating a core of dark berry fruit with a finesse that exhibits the broad culinary applications Big Papa has to offer. Choose wisely because this wine will accommodate almost any cuisine but will serve best with full flavored grilled foods or slowly braised beef or lamb. ~Marc Hinton