600 cases produced
Technical Data: ALC: 14.5%; TA: 6.5 g/L; pH: 3.49
Cooperage: 22 Months in 100% French Oak (40% new oak)
Harvested by hand in the early morning hours, the grapes were promptly brought to the winery where they were carefully hand sorted, de-stemmed but not crushed. Fruit was put into different fermentation vessels - temperature controlled stainless steel tanks and 500 liters French oak puncheons. Prior to fermentation, the fruit was cold soaked at 40-45 F, for 3 days, gently extracting color, flavor and tannin from the grape skins. Lots were fermented with both selected and indigenous yeasts. Fermentation times varied from 20 to 40 days, as some lots were extended macerated to add mid palate and structure. Blocks within the same vineyard were fermented and aged separately, to grant us individual components with distinct fruit, tannin, and textural profiles, adding to the complexity of the wine.The free run wine was placed in French oak barrels, both 59 and 132 gallons barrels (40% new) for 22 months with twice yearly rackings, prior to blending and bottling.
These vineyards have in common the same rocky, shallow soils with high drainage capacity. The clusters produced are small in size and intense in flavor, responsible for the concentrated flavors and supple structure of this Cabernet Sauvignon blend. The grapes from Edcora provide the darker fruit notes and help structure the mid palate, while the fruit from the valley floor vineyards adds a touch of bright cherry and mocha to the aromatics and flavor profile.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than last year. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2018 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.