WINEMAKER NOTESUpon hand harvesting in the early morning hours, our grapes were 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, the juice was pumped over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the 2018 Napa Valley Cabernet Sauvignon was aged in 40% new French oak and 60% neutral oak for 20 months before bottling. The blend is 98% Cabernet Sauvignon and 2% Petit Verdot. At bottling, this wine and was bottled unfined and unfiltered.
THE VINTAGEThe 2018 vintage was a near perfect growing season! Bud break began in late March to early April, leading to a Spring that was mild and dry. Flowering proved to be long and gave way to a healthy set of uniform grape clusters. Summer was also quite warm and long, leading to a cooling effect near the end of the season and into Fall. Throughout the vineyard growing season, there were no heat spikes and the temperatures were steady and even-keel. The consistent summer weather encouraged our Cabernet Sauvignon and Petit Verdot grapes to ripen in late mid-September to late October when they were in perfect balance. The fruit is from our Estate vineyards in Rutherford, St. Helena, and the Oak Knoll District appellations.
WINE FACTSWine: Cabernet Sauvignon Appellation: Napa Valley Alcohol: 14.8% Blend: 98% Cabernet Sauvignon, 2% Petit Verdot
