Palate
The bright fruit aromas
are balanced with a crisp acidity, with undertones of French oak
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 19 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 no filtration or fining, the wine
was laid down in bottle for 24 months prior to release.
