Wine Maker Notes
The fully ripened bunches were hand harvested during late September through early October at 25.4° brix. The grapes for our Estate Cabernet Sauvignon were 100% gently de-stemmed, but not crushed, allowing for 20% whole berries sent to the fermentor. Whole berry fermentation produces concentrated, fresh, and dark fruit flavors in the finished wine. The must went through pre-fermentation maceration, or “cold soaked”, for two days at temperatures not exceeding 55°F, resulting in rich color and flavor with moderate tannins.We use upright and horizontal rotary fermentors to gently mix a portion of the juice and skins to prevent tannic bitterness. Skin contact occurred for a total of nine days at a maximum temperature of 88°F, contributing to greater extraction of black, dark, violet colors that visually hint at the depth and flavor of the wine. Upon completion of primary fermentation the wine completed 100% malolactic fermentation. While it softens the acid structure and adds complexity, it also contributes to forward dark fruit flavors and a smooth, richer, rounder mouth-feel and body in the finished wine.
Rich black fruit and spice complement the robust flavor of roasted and grilled meats or game, bold cheeses, and dark chocolate.