All the fruit was hand and optically sorted, destemmed and crushed with high whole berry content. After cold soaking for 3-4 days, they were fermented for 21 days with the maximum temperature of 86 degrees in small open top fermenters with the emphasis being gentle. The malolactic fermentation took place in the barrel. The wine was racked two times, blended and bottled in August of 2019.
Here is a wine that many of you have had, just not by itself as it has been in our Cabernets and Mosaiques. It is the wine that brings texture with notes of violets, blueberry, plum and cedar to the Cabernet party. It is soft and silky smooth. It is fruit first and tannin second. In its youth, try it over two days to watch it fill out and gain complexity the next day. We anticipate it will easily age 7-10 years with proper cellaring.