• American & French oak
• Black cherry & blackberry
• Crème de cassis
• Velvety finish

"Impressively ripe and perfumed, the bouquet shows crème de cassis, dark cocoa, vanilla and roasted nut characters with subtle spicy overtone. It's sumptuous and opulent on the palate delivering terrific fruit power together with enticing complexity, finishing long and velvety. At its best: now to 2027" Sam Kim, Wine Orbit, Mar 2021

"This Cabernet Sauvignon is an inviting fruit bomb from Lodi, California, showing soft, supple tannins, layered dark fruits and loads of spice" Mundus Vini 2020

The 2017 vintage maintained its signature profile of a big structured, dense tannin wine that offers bright fruit aromas of black cherry and blackberry with a hint of black peppercorn followed by earthy flavours of black currant and cassis. The full mouthfeel leads to a long, bold and lingering finish.

The 2017 growing season was ideal for producing high quality, elegant wines that are dark in colour, with plenty of rain regenerating reservoirs and establishing a strong root system. Following a mild Spring without any frost damage, the early Summer conditions were mild, promoting even canopy growth and fruit development. It was a challenging harvest with a cool, late Summer punctuated with a record-setting heat wave right before the Cabernet harvest. Fortunately, the winemakers hard work ultimately resulted in a wine they can be proud of - layered, balanced and delicious.

Lodi has been grape growing since the 1850s and in most places, the soil is deep loam which is similar to French Rhône region of Châteauneuf-du-Pape. Locals insist the East Side of the region grows the best Cabernet Sauvignon because the soil is full of cobble stones and low on nutrients. The soil is also low on water retention leaving the vines stressed which leads to intensity of colour. Most of the grapes for Three Finger Jack East Side Ridge come from here. The appellation has a classic Mediterranean-like climate featuring warm days and cool evenings. Situated 100 miles directly east of the San Francisco Bay at the edge of the San Joaquin/Sacramento River Delta, cool "delta breezes" provide the region with a reliable, natural air conditioning throughout the growing season.

Optimal picking for the Cabernet Sauvignon that goes ino the blend is a combination of winemaker evalutation, vineyard condition, and a weather eye. Cabernet Sauvignon is picked based upon proper flavour ripeness as well as tannin ripeness. With Cabernet Sauvignon being such a late ripening grape, sometimes it is a matter of the winemaker taking the risk of waiting for higher maturity in the face of impending weather events. The fruit is harvested in the cool of the night and delivered to the winery to be destemmed into fermentation tanks. It then spends 24-48 hours slowly warming up to proper fermentation temperature. This allows for a period of aqueous extraction before fermentation begins. By controlling temperature and the cap management regime, the winemaker is trying to balance proper extraction with a healthy fermentation. Once the wine is made, a portion is aged on a blend of American and French oak while another portion is maintained in stainless to provide the blending options that allow the winemaker to craft the bold and structured blend.