Foss Valley Ranch
225 Cases Produced
Technical Data: ALC: 14.6% by vol.; TA: 6.6 G/L; pH:3.55
Cooperage: 100% French Oak Barrels, 40% New Oak
The grapes for this wine were hand harvested at night and promptly brought over to the winery in the early morning. The fruit was hand-sorted, both clusters and berries, and were put into both small temperature-controlled fermentation tanks and puncheon barrels for fermentation.
Prior to fermentation, we cold soaked the fruit for 3 days, gently extracting color, flavor and tannin from the grape skins. Fermentation in puncheons lasted approximately 25 days, with three punchdowns a day. For the tank portion, we extended fermentation for 40 days, to round up the tannins. These distinct fermentation lots were aged separately for about 22 months, in 40% new French oak. The winemaking team then created the final blend, attempting to achieve a well-balanced, structured Cabernet Sauvignon that truly reflects the terroir of this unique AVA.
This exceptional site sits above the fog line and receives plenty of sunlight, while its temperature stays moderated throughout the growing season. This unique terroir gives us an extra two weeks of hang time and allows grapes to develop great flavor and phenolic content. Consequently, Foss Valley Ranch produces grapes with intense color, great flavor intensity, and structured fine tannins.
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.