Vineyard

Substantial Winter rains and cool temperatures delayed the start of the growing season by three weeks, then rain during bloom lessened our crop by 15%. Thankfully, mild Summer temperatures allowed the grapes to ripen slowly and develop rich flavors. Harvest began on October 19. 

Cellar

To produce red wine, the juice is fermented with its skins to extract both their color and flavor. CO₂ gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”.  To ensure thorough color and flavor extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation. 

Following the Bordeaux tradition of extended maceration, the wine remained with its skins for another two weeks to soften the young tannins. We then drained the wine, pressed the skins and moved the Cabernet into our caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness to the palate. In its second year, this Cabernet was aged in both oak barrels and oak tanks. After many blending trials, we decided to add 4% Petit Verdot and 3% Malbec to the 2011 Cabernet to increase the wine’s depth and length. We bottled it in August 2013.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2011 and here are our notes: Dried cranberries, crushed mint, briars, forest floor, India ink and Speck meat notes. Soft entry with notes of milk chocolate, Picholine olives and anise.

At Harvest: 

22.4° Brix sugar
0.70 g/100 mls TA
3.40 pH

At Bottling:

13.1% alcohol
0.56 g/100 mls TA
3.72 pH