At harvest, the grapes were ready to be picked in mid-October. The grapes were destemmed with the use of enzymes for settling and juice extraction and an ascorbic acid and SO2 blend to control oxygen contact. The wine was fermented with D254 and CSM yeast in an open top fermenter and peaked at 87 degrees. The wine was coinnoculated for ML and fermented to dryness and pressed off the skins to tank. A day later, the wine was moved to barrels to complete ML. Total time: 11 days in fermentation. After secondary fermentation was complete, SO2 was added. The wine was racked off the lees after nine months and was racked only three times. The wine was crossflow filtered before bottling and went to bottle on August 27th , 2019. 50% new oak.


95% Cabernet Sauvignon, J&S Vineyards, block 3. 5% Petit Verdot, Minnick Hills. 50% new oak. Clone 191 Cabernet Sauvignon.


In 2017, our Cabernet vineyard threw us a curveball, and it did not come in as ripe as we typically like it to be. Cranberry, red currant, raspberry, and graphite join the variety’s typical slight herbaceousness to enhance the nose. On the palate, this wine is more fruity than the nose suggests it may be, and it finished with bright acidity and firm tannins. Still young, this wine will age beautifully for many years. Drink now through 2035.