Vineyard

The mild, dry Winter of 2015 led to an early start to the growing season. Cold temperatures in May adversely affected our bloom which led to lower yields. Moderate Summer days allowed the grapes to ripen slowly and evenly. Harvest began on September 24. 

Cellar

To produce this wine, we first drained 10% of the juice off to intensify the overall color of the wine. Then we sorted the fruit (to eliminate leaves and stems), and fermented the juice with its skins to extract both 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 3% Petit Verdot and 4% Malbec to the 2015 Cabernet to increase the wine’s depth and length. When bottled in August 2017.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2015 and here are our notes: Blackberry coulis, cassis, violets, star anise, cream soda and Niçoise olives. Nice development. Niçoise olives, fresh ground pepper, steak tartare and bittersweet chocolate notes. 

At Harvest:

24.2° Brix sugar
0.64 g/100 mls TA
3.46 pH

At Bottling:

14.2% alcohol
0.62 g/100 mls TA
3.60 pH