2013 Cabernet Sauvignon
Library Selection
Five tons of estate grown Cabernet Sauvignon grapes were harvested by hand from two parcels on November 6, 2013. Roughly 70% of the fruit was picked with 23.2 brix sugar, 0.71 TA and 3.32 pH. The remaining had 23 brix sugar, 0.78 TA and 3.39 pH.
The grapes were destemmed, crushed, pumped into fermentation tanks and inoculated with yeast. Fermentation lasted 13 days at 62-74 degrees. The wine went through a 100% malolactic fermentation as well. The wine was pressed and transferred to oak barrels to age for 27 months.The wine was then egg white fined, cold and heat stabilized and filtered. In all, 213 cases were bottled on July 20, 2016. The wine has a 0.61 TA, 3.53 pH, 0.5% residual sugar and 12.4% alcohol.
This dark, ruby red Cabernet is perfect for your upcoming holiday feasts. It has a fruity, dusty aroma and has flavors reminiscent of black cherries and raspberries, oak and black tea. Firm, integrated tannins grip the palate nicely and the wine lingers on and on. Try pairing this with Beef Wellington, roast beef, flank steak or pork roast with a cherry compote.