Vineyard

The Winter of 2018 was cold and moderately dry which led to a late budbreak and bloom. Summer temperatures were ideal with warm days and cool nights. We received 1” of rain on October 2 which gave the vines much needed water. Harvest began on October 18.

Cellar

To produce this Cabernet, first we drained 10% of the juice off to intensify the overall color of the wine. Then we sorted the fruit (to eliminate leaves and stems) and fermented the juice with its skins to extract both color and flavor. CO2 gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”.  To ensure thorough flavor and color extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation. 

Following the Bordeaux tradition of extended maceration, the wine remained with its skins for another two weeks to soften the young tannins. We then drained the wine, pressed the skins and moved the Cabernet into our caves where it was aged in French (85%) and American (15%) oak barrels. During its first Winter, the wine underwent malolactic fermentation to lower its acidity and add richness to the palate. In its second year, this Cabernet was aged in both oak barrels and oak tanks. After many blending trials, we decided to add 4% Petit Verdot and 7% Malbec to the 2018 Cabernet to increase the wine’s depth and length. This wine was bottled in August 2020.

Drinkability

At our Annual Vertical Tasting in January 2024, we tasted the 2018 and here are our notes: Blackberry jam, crushed mint, nutmeg, espresso and fennel salami aromas. Bright, lively on the palate with dark chocolate, briars, wet stone and toasted bread. Young.

At Harvest:

23.1° Brix sugar
0.68 g/100 mls TA
3.34 pH

At Bottling:

14.0% alcohol
0.62 g/100 mls TA
3.66 pH