The fruit was hand-harvested at night and destemmed but not crushed first thing in the morning. After a two day cold soak, the color of the juice was already nearly black. Pump overs were preformed with aeration to help bind up the short chain tannins. After 16 days, the wine was drained and pressed to restrict further tannin extraction. The press was initially kept separate but reintroduced into the wine a year and a half later during the second racking. The wine was aged in 75% new French oak for nearly two years. The 2016 Mt. Veeder Cabernet Sauvignon is near black at the core with a dark purple rim. Wild black currants, black plum and cocoa nibs explode out of the glass. This is followed by aromatics of fennel, tar and Asian five spice. The wine is very rich, and being Mt. Veeder the tannins rush right in. Vanilla bean, cassis and a flinty minerality dominate the palate. The mountain acidity eventually rises to match the big tannins. A long cedar gunsmoke finish lingers. This wonderfully large wine will begin to open up beautifully over the next 16-18 years.