Varietals- 60% Merlot, 40% Cabernet Sauvignon
Vineyards- Chatom and Rolleri Vineyards
Aging/Cooperage- 18 months in neutral oak
Production- Grapes were hand-picked and gently crushed into small bins for fermentation. Approximately 10% of the Cabernet Sauvignon grapes were left uncrushed and on-the-stems to add complexity. No yeast was added to this lot and the grapes fermented naturally with only a small amount of nutrients added to assist the “native” fermentation. The Merlot grapes were pressed off of skins near the end of fermentation. The Cabernet sat on the skins for 12 additional days of extended maceration after fermentation, it was then pressed off of the skins and into small new French oak barrels for secondary (or malolactic) fermentation. After the secondary ferment, the wine was gently racked off of the primary lees. Minimal amounts of sulphur dioxide were added and the wine was then placed in neutral French oak barrels for 18 months of aging. It was then bottled without fining and with minimal filtration.