The Alexander Valley Vineyard produces tiny berries and an extremely low crop yield. These characteristics make for a very complex, age worthy Cab. In 2013, the fruit underwent a 5 day cold soak, and then was inoculated with yeast. The fermentation was carefully monitored to extract color, tannin, and flavor out if the berries. After approximately a week on the skins, the young wine was drained and pressed to new French barrels. Aging was for 18 months in barrel with several rackings during the process. Bottling was in late May of 2014. Ripe raspberry, blackberry, and cola contribute to fresh yet complex nose. Sweet oak nuances and an ample tannin backbone make this a great steak wine.
The Alexander Valley Vineyard produces tiny berries and an extremely low crop yield. These characteristics make for a very complex, age worthy Cab. In 2013, the fruit underwent a 5 day cold soak, and then was inoculated with yeast. The fermentation was carefully monitored to extract color, tannin, and flavor out if the berries. After approximately a week on the skins, the young wine was drained and pressed to new French barrels. Aging was for 18 months in barrel with several rackings during the process. Bottling was in late May of 2014. Ripe raspberry, blackberry, and cola contribute to fresh yet complex nose. Sweet oak nuances and an ample tannin backbone make this a great steak wine.
