2022 Cabernet Sauvignon

Fermentation was conducted slowly in stainless steel open-top tanks. The wine was aged for 21 months in French oak barriques, comprising 50% new oak and the remainder in second and third-use barrels. Thirty percent of the fruit underwent whole berry fermentation, with the remainder being destemmed and crushed. This method was employed to retain specific carbonic freshness sensory attributes within the wine. Harvesting and blending post-fermentation occurred in three distinct stages: firstly, at 21.4 degrees Brix indicating under-ripeness; secondly, at 24 degrees Brix signifying optimal ripeness; and thirdly, at 26.5 degrees Brix denoting over-ripeness. These stages were intentionally executed in conjunction with precise canopy management. Fruit yield was reduced to 2.5 tons per acre at veraison, ensuring a single cluster per fruitful shoot.