Appellation | Napa Valley
Varietal | 100% Cabernet Sauvignon
Production | 374 cases
The grapes for this wine were hand-picked and delivered to the winery. Then they were de-stemmed, sorted, and pumped into a tank for a five-day cold soak at 50 degrees. When the fermentation began, we pumped over the tank twice per day. Native yeast fermentation lasted for 16 days, followed by a short heated extended maceration of 3 days. The free run was drained from the tank overnight. The wine was barreled down into 70% new French oak and 30% once-used French oak barrels. Malolactic fermentation occurred naturally in the barrel. This wine was barrel-aged for 24 months and bottled unfiltered.