WINEMAKER NOTESUpon hand harvesting in the early morning hours, our grapes were carefully destemmed and sent to tank for a whole-berry fermentation. e 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 2019 Napa Valley Cabernet Sauvignon was aged in 50% new French oak and 50% neutral oak for 20 months before bottling.e blend is 98% Cabernet Sauvignon and 2% Petit Verdot. is wine was bottled unfined and unfiltered
THE VINTAGE2019 was a long, ideal growing season for our Napa Valley Cabernet Sauvignon. Bud break began in late March, leading to a Spring that had few showers and was relatively dry. Summer was also quite warm and long, leading into a steadyAutumn harvest season. The consistent summer weather encouraged our Cabernet Sauvignon and Petit Verdot grapes to ripen in mid September to late October when they were in perfect balance.
WINE FACTSWine: Cabernet Sauvignon Appellation: Napa Valley Alcohol: 14.9% Blend: 98% Cabernet Sauvignon, 2% Petit Verdot
