The 2009 Cabernet Sauvignon Cask shows a little more finesse than the 2010, with better balance between the fruit and tannin. Sweet red berries, mocha, flowers and mint are some of the many notes that emerge as this nuanced, silky Cabernet opens up over time. There is still plenty of 2009 structure, but it is nicely balanced. The 2009 Cask needs to be cellared or decanted for a few hours in order for all of the elements to come together. This is a lovely showing. The 2009 is 95% Cabernet Sauvignon and 5% Petit Verdot.
Cask Cabernet Sauvignon is fermented in small five-ton fermenters and pumped over four to five times a day to encourage vigorous fermentation for the first four days of the fermentation process. For the next week the pump-overs slow to once or twice a day. This process maximizes the extraction of vibrant color and optimal flavor from the must. Upon completion of the fermentation process, the wine and must is pressed and racked into 500-L American oak puncheons for twenty-four months of aging. This technique harks back to the traditional aging process of John Daniel Jr. and the Inglenook Cask wines of the Estate’s past.