The fruit's rich flavors, ripe tannins and balanced acidity enabled Michael to craft an M Cabernet Sauvignon of unmatched richness, elegance and harmony. After the grapes were gently hand-harvested and the individual clusters selected, they were de-stemmed and lightly crushed. The juice was fermented in small punch down tanks at 27-30°C. An extended post-fermentation maceration of 18-22 days fully married the wine's rich black fruit flavors and supple, sculpted tannins. The young wine was then moved to barrel for malolactic fermentation. During its 22 months in French oak barrels (85% new) the wine was racked several times. Determined by taste, the 2006 M received four rack and return movements. It was clarified with a light egg-white fining in barrel, using organic eggs, and spent 15 months in bottle prior to release. Stylistically reminiscent of the legendary Mondavi cabernets of the late 1960s and early 1970s, crafted by Michael, M is a prestigious wine reflecting the animo, or "soul," of its maker: compelling, dynamic, and elegant.
Wine EnthusiastMade from the winery's little vineyard on Atlas Peak, this 100% Cabernet needs time to come around. It doesn't show the voluptuous approachability of the 2005 or the 2007, which will be released next year. It's fairly acidic and tannic. But there's a luscious core of blackberries and black currants. Try after 2012; it might be a very long-lived wine.