Our East Elevation Cabernet Sauvignon is the handiwork of the morning sun. Planted on a thirty percent grade slope, the slightly deeper soiled vineyard is shaded from the more intense afternoon sun. This protects the grapes and lets them ripen more slowly - becoming more voluptuous. The finished wine delivers great finesse and elegance with a long, radiant finish.
After picking, sorting, destemming and sorting again, we cold soak the fruit for several days before allowing fermentation to begin. We ferment some lots with native yeast, while others are inoculated to further control the fermentation. Once dry, the wine is left on the skins to complete a period of extended maturation before the wine is moved into the cave to complete malolactic fermentation in barrel. It is then allowed to evolve slowly, barrel ageing for approximately 20 months in French oak and racked only as needed. Following barrel ageing, we bottle our red wines without filtration and age them 24 months before releasing them to our mailing list. Because the tannins are supple, our Cabernets are ready to drink immediately; however, these same tannins give the wine sufficient structure to cellar well for many years.