Production Practices
Vines are aggressively pruned to focus the plants stored carbohydrates on strong shoot growth. When shoots reach 6 to 8 inches, excess growth is removed. To intensify color, ripen tannins and maintain healthy vines, we increased sun exposure and air circulation by removing laterals to create a tunnel through the middle of the canopy. In May, we removed smaller fruit bearing shoots to increase fruit quality. Green or pink colored fruit was removed and each shoot was reduced down to one cluster.

Yields were less than 2.0 tons per acre, perfect for this unique growing season. We sampled the ripening grapes on a regular basis starting in September. Before the grapes were picked, we tasted skins, juice and seeds 2-3 times per week to evaluate color, flavor and tannin ripeness. Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under ripe fruit was removed during the sorting process.

Merlot entered the tanks whole berry, while Cabernet Sauvignon and Cabernet Franc were lightly crushed. UV-43 yeast, a strain known for its intense cherry and berry characteristics, fermented the wine to dryness over 12 days. During fermentation, the wine was pumped over four times daily to extract ripe tannins and intense flavors from the skins.

Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in August of 2008. The long growing season and low yields made for a great year for both Cabernet varietals, making up 96% of this blend. 4% of Merlot was used to bring bright red fruit and a soft elegance to the wine. After blending, the wine was returned to new French oak barrels for additional barrel aging prior to bottling.