WINEMAKER NOTESUpon hand harvesting in the early morning hours, our Cabernet Sauvignon was carefully destemmed and sent to tank for a whole berry fermentation. The grapes were cold-soaked in tank at 45˚F for 4-7 days, allowing for increased color, aroma, and flavor extraction. After inoculation with a select yeast, the grape must (juice, skins, and seeds) fermented at 82˚F, which allowed for a hot extraction on the skins. For fermentation cap management, we pumped juice over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the wine was sent to 70% new French oak, 30% neutral French oak barrels, aging for 26 months. The final blend for the Leonardini Vineyard is 100% Cabernet Sauvignon and was bottled unfined and unfiltered.
THE VINTAGEThe 2016 growing year was picture perfect, starting with a mild winter with very little rain. Bud break began early and the start of our growing season came to fruition. Spring weather was also cool and summer warmed up nicely, allowing the fruit to mature at an even rate and make optimum conditions for flavor development. Since there was less water in the soil and consistent summer heat, our Cabernet Sauvignon grape berries grew beautifully but small. Small Cabernet berries make great wine with outstanding concentration and an excellent skin to juice ratio. Our Cabernet Sauvignon grapes were harvested in late September and early October, when they were in perfect balance. This 2016 wine was made from hand-selected grapes from our small blocks of clone 8, clone 685, and clone 412 Cabernet Sauvignon in our Leonardini vineyard.
WINE FACTSWinemaker: Jason Moulton Appellation: St. Helena, Leonardini Vineyard Blend: 100% Cabernet Sauvignon Alcohol: 14.8%
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