Winemaker Notes

We hand sorted our grapes both prior to and after de-stemming, and following a four day whole berry maceration and cold soak, we began primary fermentation. After nearly three weeks, the wine was gently pressed-off and racked to 80% new Darnajou and Ermitagee 36 month-aged tight grain French Oak barrels to complete a slow secondary fermentation for another few months. As with all our cabernets, it will be bottle aged for around 24 months before its release.