The cabernet sauvignon grapes were hand harvested in 1⁄2 ton bins then destemmed and crushed into small stainless steel fermenters. The must was chilled to 55 degrees for 24 hours for its "cold soak" to enhance the berry aromas, and the juice was bled from the tank to concentrate flavors. During fermentation, we pumped over the wine twice a day to enhance color stability and aromas. 10% of the crushed fruit was fermented in French oak barrels to further intensify color and flavor. Both lots were pressed off at dryness then aged 22 months in French, Hungarian and American oak barrels. The final blend contains 25% merlot to enhance smoothness and increase the velvety structure.
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