2015 Estate Cabernet Sauvignon
Eight individual fermentations were done, using a mix of open-top tanks, and closed-top tanks where the must was pumped over. The closed-top tanks added to palate texture, while the open-top tanks retained fruit intensity. The wine was racked to 48 percent new French oak and underwent native malolactic fermentation. Each lot was fermented and aged separately for 10 months before blending, with barrel aging for a total of 18 months.
The fruit for this Cabernet emphasizes three clones, from seven separate blocks, with vines ranging in age from approximately 10 to more than 25 years old. From the river benchland we use our clone 337 for its fruit-forward black cherry flavors. Hillside clone 7 fruit adds floral layers and classic Cabernet cassis and cherry elements. Our oldest plantings, a field selection from the Belle Terre Vineyard, provide tannic concentration and blue fruit notes. The final wine reflects the diversity of our vineyard.