Palate
the fruit aromas are balanced with a crisp acidity, firm tannins and 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 fermentor to obtain partial whole berry
fermentation, to maximize fruit character. 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 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 wines were kept separate and
aged in 50% new French oak, thin stave barrels for 21 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 18 months prior to release.
