2016 Desert Hills Cabernet Sauvignon
Both Vineyards are situated on the Black Sage Bench, where the east-west orientation allows for great sun exposure, and the famous sandy soil allows for excellent drainage. Leaf thinning throughout the season improved the already good sun exposure and provided excellent ventilation in the fruit zone. Fruit selection and vine spacing led to a fruit count of approximately 3.2 tons per acre.
All grapes were hand harvested before the stemmed whole berries and free run juice were transferred to fermenting tanks, where they were cold soaked for ﬁve days with twice daily pump overs. Fermentation was maintained at a consistent 26 degrees switching to 3 pump overs a day which provides excellent extraction of flavor and tannin. Racked to a combination of French and American Oak barrels where Malolactic Fermentation took place. Total barrel aging time was of 20 months prior to being bottled.
Cooperage: 90% French Oak, 10% American Oak, 25% new oak, predominantly Radoux medium toast.
Tasting Notes: Full bodied, black currant, dark berries, coco, fennel and toast.