Cabernet Sauvignon, St. Helena 2016

Planted in 1997, this vineyard consistently delivers grapes that stand out for their plush fruit character, complexity and silky tannins. Hand harvested and sorted, each tank was gravity filled and the fruit was cold soaked for 5 days. Native yeast fermentation began after that and reached peak temperatures of 88°F. Pump-overs were done twice a day for a total maceration time between 15 to 20 days. The wines were then pressed and barreled down where malolactic fermentation occurred. We aged the wine for 22 months in 75% new French oak barrels. The wine was bottled unfined and unfiltered.