Wine Maker Notes
We begin our winemaking work in the vineyard, cultivating the vines using sustainable farming techniques and following nature’s lead as the growing season unfolds. Our Cabernet Sauvignon undergoes two days of a cold soak followed by eight to 10 days of fermentation using native yeasts. The wine then rested on the skins for a week longer to develop additional complexity before aging for 22 months in 50% new French oak barrels. As always, it was bottled unfiltered.