Product description

The grapes for our Cabernet Sauvignon were destemmed with minimal crushing. The must was fermented in primarily conesweep tanks for five to seven days at a maximum temperature of 90˚F to encourage jammy fruit flavors. Wines were drained and pressed between two and four Brix to minimize tannin and capture the fruit characteristics. A portion of this blend was aged on French and American Oak toasted oak. Wine was racked upon finishing primary fermentation and the portion that saw oak completed its malolactic fermentation on the oak to help concentrate the dark fruit flavor expression