PreVail Back Forty
At only 1.5 tons per acre, PreVail Back Forty Cabernet Sauvignon is an epic wine that’s bold, rich and superb. Almost gone!
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Aromas & Flavors
Grown at 1,100-foot elevation, PreVail Back Forty 100% Cabernet Sauvignon displays a delicious array of intense aromas and flavors include dark berries, spices, dried herbs, earth, cinnamon, ripe black cherry, espresso and dark chocolate. This full-bodied, juicy and viscous wine has excellent length and a lingering finish of smooth, mouth-coating tannins.
Back Forty pairs well with roasted, broiled or barbequed red meats such as lamb, beef, pork or veal. Medium and strong-flavored semi-soft, semi-hard, aged or creamy cheeses work well, or pair Back Forty with a dark chocolate dessert for a special treat.
How It's Made
A combination of French clones 337 and 338 were selected specifically for Back Forty because of their small berry size and rich tannins. The grapes for Back Forty are hand harvested, and upon entering the winery, gravity fed directly into oak tanks for four days of cold soaking, then fermented and macerated for 24-28 days on the skins. After primary fermentation, the wine is gravity fed to barrel and aged in the wine caves for 20 months, with an additional 14 months aging in bottle prior to release.
Record rainfall in the spring was followed by a mild summer; July being the coolest it’s been in 50 years. The mild weather led to grapes with higher acid levels at maturity, and which display fresh, vibrant, hand-picked-off-the-vine berry character. Harvest began early October, about two weeks later than normal, with the last grapes being picked in late October.
Flat Iron Steak with Blackberry Wine Sauce
The new “in” steak, the flat iron, is basically the prime chuck part of a top brand steak. Tender, versatile, flavorful and relatively less expensive then prime steak cuts. Perfect for summer barbecues with the gang, and perfect with our PreVail Back Forty!
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