Palate
On the palate concentrated fruit flavors are
balanced with crisp acidity, firm yet supple tannins and undertones of toasted
French oak, leading to a lingering, rich finish. T
Winemaking
Cabernet Sauvignon, Jackson Clone grapes were hand-harvested from a gravely knoll on the Baritelle estate, and
were gently crushed to retain 40% whole berries. Prior to yeasting the fermentor, 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 gentle cap irrigation. Following fermentation the wine went through malo-lactic
fermentation in the presence of the skins awhile the wine macerated for up to three
weeks. The free-run and press wines were kept separate. The wine was aged in
50% new French oak, thin stave barrels for 23 months and racked every other
month to naturally clarify the wine and soften the tannins. With no filtration or
fining, the wine was laid down in bottle for 18 months prior to release.
