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The fruit was fermented in small tanks and either punched down or pumped over twice per day, depending on flavor; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Fermentation temperatures are cool, so the fermentations were long and slow, mostly lasting around two weeks. The wine was pressed at dryness, blended immediately after ML, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak).
The nose shows abundant dark and red fruits, lots of cherry along with blackberry, cranberry, mulberry, and framed with hints of mineral/herbal characters such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh, with a good amount of age-worthy tannin and beautiful acidity. Decanting is highly recommended.
In the tradition of Cabernet Sauvignon, ours is a blended wine and includes a small amount of other Bordeaux varieties to complete the wine. For complexity and balance our Cab is composed of fruit from six vineyards throughout the Napa Valley. The three AVAs are Coombsville for structure and black fruit, Rutherford for savory Cabernet characters and bright fruit, and Oak Knoll for soft fruit. It is a Napa Cab of the old school, age-worthy, complex, and begging for a steak off the grill.
The blend is 95% Cabernet Sauvignon, 4 % Petit Verdot, and 1% Cabernet Franc. Alcohol is 13.5%, TA is 5.77 g/l, pH is 3.8. 1926 cases produced.
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