Winemaking

Cabernet Sauvignon, Jackson clone grapes were hand-harvested from a gravely knoll on the Baritelle
estate, then delivered to the winery in small picking boxes to minimize fruit damage. Grapes were gently
crushed, retaining 40% whole berries in the fermenter to obtain partial whole berry fermentation, to
maximize fruit character.
Prior to yeasting the fermenter, we cold soaked for 72 hours, increasing the richness and intensity of the
fruit character. We fermented at 85 degrees-F with Bordeaux Red yeast, and extracted color utilizing a
combination of traditional screened, vigorous hand pump-overs, and gentle irrigation. Following
fermentation the wine went through malo-lactic fermentation in the presence of the skins as the wine
macerated for up to three weeks. The free-run and press wine were kept separate and aged in 50% new
French oak, thin stave barrels for 17 months. The wine was racked every other month to naturally clarify
the wine and soften tannins. Prior to bottling, a blend was crafted utilizing the various barrel components
and adding back a small portion of press wine. With only one light filtration and no fining, the wine was
laid down in bottle for 24 months prior to release.