Winemaking Process

Our Cabernet Sauvignon is crafted with the utmost respect for the integrity of the grape and with the goal of carefully extracting all this noble varietal has to offer. The clusters are hand harvested at sunrise. As they cross the sorting table they are still cold from the nighttime temperatures; only the best clusters are de-stemmed and make their way to the fermentation tank. The grapes will rest for several days in the vats to benefit from a “cold soak”, extracting beautiful fruit character from its own pure juice and skins.

At the onset of fermentation, the grapes will gradually pick up heat and the skins will begin to rise to the top of the fermentation vessel. In the early stages, we will gently pump the juice back over the skins to give the fermentation plenty of air and allow for excellent contact between the juice and skins. During peak fermentation activity, we may do the process several times each day and employ such practices as delestage, where we remove all of the juice from the tank to allow for complete extraction before returning the free run juice to the grape skins.

Following fermentation we will gently drain the free run juice from the tank and move the wine to French oak barrels. Here, the wine will undergo malolactic fermentation at cave temperatures as they age. The wine is generally racked or removed from the barrels every 3 months to allow the wine to temporarily breathe in tank before it is returned to barrel. After about 22 months in barrel the wine is ready to be bottled where it will then age for an additional year and a half before being offered.

- Harvested at Night
- Hand Sorted
- Cold Soak
- Twice Daily Punch Downs
- Gentle Pump Overs
- Malolactic Fermentation in Barrel
- 3 Month Racking Cycle
- Aged 22-24 months in Barrel

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