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2017 Cabernet Sauvignon PR
On the nose and palate, shows dark currants and bramble berry framed by mocha, licorice, and loamy earth. Firm tannin and structural acid produce a lingering finish that does not overwhelm the palate, allowing our Cab to pair beautifully with hearty main courses on the dinner table. The long time in our cellar allows this wine to show well now, but these structural elements will allow this wine to easily ge gracefully for 1216 years.
This wine is almost entirely from out Block 2 planting, the highest and largest block in the vineyard. The top of our Estate is less steep, which has allowed for the accumulation of top soil. This captures more moisture and nutrients than the hill side Rhone plantings, making it a more suitable home for Cabernet and the smaller plantings of Merlot and Cab Franc. The bedrock below is still limestone rich though, and perhaps no other varietal showcases the impressive blend of ripe fruit, bold structure and bright acid as does our Cabernet Sauvignon. The 2017 vintage was wonderful for Cabernet Sauvignon, a mild spring allowed for ample fruit set and a healthy canopy growth. This was followed by stress and ripeness enducing heat which kept the berries small and thick skinned. Conditions like this lead to greatly concentrated Cabs full for dark fruit and structure.
The fruit was handpicked, and cluster sorted in the winery before de-stemming. The whole berries were moved uncrushed into 4-ton open concrete fermenters. The tanks were pumped over 2 times daily for the first 7 days to create an oxygen rich environment for the yeast. Once ferment was 70% complete, the routine was changed to twice daily punch downs to keep the cap wet and prolong the fermentation to allow extended maceration. After 16 days, the fruit was pressed and racked to barrels, a blend of 20% French Orion and 25% French Atlier new oak, with the balance being neutral. After 20 months, the wine was racked out, gently filtered to remove lees and then bottled.