The six hands that produce Six Hands belong to Peter Marks, his wife Richele, and his father Norman. The Marks family has been making wine in the Lodi area for more than 100 years. Peter made wine alongside his grandfather before pursuing a degree in Plant Sciences at U.C.-Davis. The winery is a converted garage (making Six Hands a true “garage wine”), and the bottles are hand labeled. The grapes are crushed and de-stemmed. Primary fermentation lasts for two weeks, during which time the must macerates with the skins and undergoes manual punch-downs three times per day. After malolactic fermentation, the wine is racked into tank to settle for two months and then moved into barrel, where it ages for 24 months in 30% new barrels, and 70% in third- and fourth-year barrels. The Cabernet is bottled unfined and lightly filtered before release.
Full and spicy on the palate, this Cabernet offers generous notes of black cherry and minty notes of eucalyptus, which can be found throughout the Delta. Its deep structure makes it an excellent candidate for short term cellar aging. Try it with red meats (especially a fine filet mignon) and chocolate truffles.