Gently hand harvested early in the morning before being carefully sorted, the grapes were destemmed and carefully transferred to a small open top tank. The must was cold soaked at cold temperatures for five days before the onset of fermentation. Twice daily for the next 21 days the wine was stirred with the skins to extract color, flavors, tannins and texture from the grapes. Once fermentation was complete and tannin structure developed, only the free-run wine was drained to a separate tank. The wine was barreled down into 100% French Oak Barrel, 80% of them new, then were aged for 20 months before being minimally filtered and bottled.
2018 Cabernet Sauvignon Stuhlmuller Vineyard
$60.00 / 750 mL
Club: $45.00 / 750 mL
Cranberries, cedar and molasses aromas drift from the glass after the first pour. The aromas are seductive, an intriguing mix of fruit and savory that encourage a pause for consideration. The entry is surprisingly soft and silky with a rush of cherry, cinnamon, cocoa and dried blueberries across the palate. The wine finishes with a touch of sandy tannins and expansive mouthfeel. Drink now or for the next twenty years.Winemaker Brandon Lapides
Press Democrat North Coast Wine Challenge, Spring 2021
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