Wine Maker Notes
The 2012 growing season was an ideal one for both the Santa Barbara Highlands and Laetitia Vineyard alike. At Highlands, we had noticeably warmer weather than that of 2011, with 250 additional growing degree days. In turn, we had riper fruit characters in the crop and better control of our dry farming. With calculated control over our watering practices, we were able to encourage our vines to have an adequare amount of struggle during their growth pattern, translating into a crop of expressive complexity with abundant fruit and earthen flavors.
All lots were destemmed and crushed in 5 and 10 ton fermentors. Fermentation was extended to 30 days to soften tannins and develop complexity. Mid-way though fermentation the wine was racked and returned to maximize color and extraction. e Cabernet Sauvignon, Cabernet Franc and Merlot were all crushed and fermented seperately and blended at 10 months. Our NADIA Cabernet Sauvignon benefits from aging in medium plus toast oak barrels wine is aged for 16 months in 30% new French oak, 20% new American oak and the remaining 50% in neutral French oak.