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 2019 Napa Valley Cabernet Sauvignon was aged in 50% new French oak and 50% neutral oak for 20 months before bottling. The blend is 98% Cabernet Sauvignon and 2% Petit Verdot. At bottling, this wine was bottled unfined and unfiltered.
THE VINTAGEThe 2019 vintage 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 steady Autumn harvest season. The consistent summer weather encouraged our Cabernet Sauvignon and Petit Verdot grapes to ripen in 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
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