Flying Cloud is produced at Stephen Ross Wine Cellars. For winemaker Stephen Ross Dooley the variety Cabernet Sauvignon invokes fond memories of his first decade of producing wine in the Napa Valley at Louis M. Martini winery in the early eighties. Stylistically, the wine is rich with pleasing aromas and flavors characteristic of the variety, and displays supple fine tannins on the finish. The name Flying Cloud pays tribute to the Eden Prairie Airport in Mr. Dooley’s home state of Minnesota. This Cabernet Sauvignon was made using classic Bordeaux methods of production. The grapes were destemmed and crushed into small stainless steel tanks, pumped-over daily during the peak of fermentation, three weeks of skin contact, lightly pressed through a state-of-the-art stainless steel basket press, and aged in neutral French oak barrels for eighteen months. The wine is brilliant and clear to the eye with concentrated ruby brick-red color. The aromas are a mingling of blackberry, licorice and sage with hints of cedar and allspice. It drinks nicely with a rich, voluptuous midpalate and finishes with fine tannins.