2014 was another near-perfect vintage, a bit more approachable than the 2013, yielding a crop of smaller-berried fruit that produced a intense wine, and should stand out for decades to come. Compared to last year, 2014 produced smaller berries, which means a higher ratio of skins to juice, leading to higher levels of color and tannin. We had one heat spike in late July, and the weather was generally dry, warm even and consistent throughout the season. We picked the Cabernet over two days under truly the most ideal conditions in late September, and expect 2014 will turn out to be yet another outstanding vintage for our Estate - back to back stellar vintages for 2012 and 2014!
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 18 months before its fall 2016 release.