2018 Estate Cabernet Sauvignon
The phenomenal 2018 vintage has delivered engaging aromas of black cherry, licorice, red and black currant, as well as more savory black olive, earthy forest floor and herbal hints adding nuance and intrigue. On the palate, you find a medium-bodied Cabernet with good natural acidity, velvety tannins and flavors of dark berries, crème de cassis, as well as layers of saddle leather, sweet oak and spice.
94% Cabernet Sauvignon, 6% Petit Verdot
October 13-23, 2018
18 months in 45% new French oak
2,840 cases produced
The fruit for this Cabernet emphasizes three clones, from seven separate blocks, with vines from 15 to 30+ 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.
With abundant winter rainfall, and a warm February, the 2018 growing season had an early budbreak and consistent fruit set. The early start to the season was followed by a warm summer without any significant heat events. The moderate temperatures lead to relaxed picking of a robust crop of exceptional quality. Our vines produced pristine grapes, with excellent natural acidity, lovely balance and pure varietal flavors. We began harvesting our Cabernet on October 13th and finished October 23rd with brix ranging from 23.3 ̊ to 25.7 ̊.
Our Cabernet harvest resulted in seven individual native fermentations (no addition of commercial yeast) in a mix of open-top and closed-top tanks. In the closed-top tanks, the must was pumped-over, which added to palate texture; while the open-top tanks had a punch-down regimen, which retained fruit intensity. The wine was racked to 45% new French oak and underwent spontaneous malolactic fermentation. Each lot was aged separately for 10 months before blending, with barrel aging for 18 months.