Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that compose the Cabernet Sauvignon are kept separate for at least one year before they are blended.
Vintage After two consecutive years of cooler vintages, normal harvest conditions were prevalent in 2012. Hot days, cool nights and plentiful sun stuck around all summer and throughout harvest. This weather allowed for leisurely ripening which permitted long hang times producing balanced and elegant wines.
Release Info: Bottled July 2013 & Released January 2014
Vineyards: • Bacchus • Dionysus Vineyard (Columbia Valley) • Weinbau Vineyard (Wahluke Slope) • Alder Ridge Vineyard (Horse Heaven Hills) • Tapteil Vineyard (Red Mountain)
Cooperage: 100% French oak, 65% new and 35% 2nd and 3rd vintage barrels from select coopers and a variety of tight grain French oak forests with the wine aging in barrel for 24 months.
Total Acidity 0.65