Winemaking

 

De-stemming of our Cabernet grapes begins the day of harvest.

Crush of the de-stemmed grapes begins at the same time.

 

Maceration is the 14 day process that follows the de-stemming and the crush of our cabernet.

 

Must is the freshly pressed grapes with seeds and skin.

Color and tannins naturally flow from the skins and seeds to the liquid must.

 

Fermentation is activated by yeast inoculation that is introduced simultaneous to maceration.

 

The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must.

 

The remaining liquid is the wine.

 

The pomace stays in the juice for two weeks is critical for the final character of the wine.

 

After about 14 days the wine is drained and pressed from the pomace. 

 

The pomace is returned to the vineyard to be used as fertilizer.

Press is the separation of the pomace from the wine. 

 

The our cabernet is held in large stainless steel fermentation tanks for natural filtration and racking.  During this process the sediment is separated from the cabernet, and fermentation is concluded when the yeast has fully converted the sugars to alcohol. 

 

Our cabernet is stored from 30 to 36 months in half new French oak barrels and half one-year old French barrels.

 

After barreling, our cabernet is bottled and released two years later.

 

From the beginning of the growing season to the release of the cabernet is six years!

 

Winemaking