It northeast Ohio, it can be difficult to grow Cabernet Sauvignon and get it ripe.  The spring often limits when budbreak occurs, and cold autumns don't often allow sufficient hang time.  In an experiment to deal with this, the North Coast Wine Club, utilized the Appassimento method from northeast Italy, in an attempt to get a bit more volume and alcohol.  This means the grapes are allowed to partially air-dry out which reduces volume while raising the sugar levels.  it is the way Amarone is made, but in this case, instead of Italian grapes, this wine is made in that method but using Bordeaux varietals grown close to the shores of Lake Erie.  A cool and noble experiment, but the fact is, this is a really nice red wine.  Purple/garnet in color, mostly opaque and bright.  The nose has black cherries, dust, and baking spice.  Full bodied.  On the palate, the black cherry fruit comes thru with a bit of spice.  Nice finish.  This drinks nicely on its own, but a bit better with food.  It would be a nice match for Lamb Stew.  Drink over the next five to eight years.  

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