The Boyle MacDonald Cabernet Sauvignon is a reflection of a continued pursuit of composure, and deference to nature. Kate’s focus is to assist the grape in creating a product of true quality and to share her family’s hard work.

We hand sort at the winery to eliminate any clusters or leaves that may adversely affect the wine.  The destemmer/crusher is fixed to allow for approximately 60% whole berry fermentation.  Multiple yeast strains are used for enhanced complexity with primary fermentation typically lasting 7 days.  We use a basket press to achieve gentle tannin extraction with acceptable amounts of juice loss to maintain quality.  Co-inoculation assures a complete secondary fermentation enhancing the soft, elegant mouthfeel, balanced acidity, and fruit driven characters that derive in the vineyard.  Aging is done in French and eastern European oak for a minimum of 24 months, with bottle aging a minimum of 12 months.

We carry three lines of wines:


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