Wine Maker Notes
Cakebread Cellars' winemaker, Julianne Laks, has sniffed, smelled and tasted her way through more wines than she can count during her 25 plus-year career in the wine industry. Fortunately for us, the last 20 of those years have been at Cakebread Cellars, first as an enologist and later as assistant winemaker under head winemaker, Bruce Cakebread. Julianne was promoted to winemaker when Bruce Cakebread, took the reins from his father as president of the winery in 2002.
The grapes are handpicked at night, then pressed as whole clusters to preserve freshness and fermented in French oak barrels and stainless steel tanks. The component wines age in barrel on the lees, with periodic stirring determined by sensory analysis of each lot. The lots are blended and the finished wine is bottled during the spring following the harvest.