Description
Over three quarters of the fruit for our 2019 Cabernet Sauvignon came from Lodi, with the remainder from sustainable vineyards within the Valley. We harvested between September 16th and October 30th with an average Brix of 25.9. After 7-9 days of fermentation on the skins, the resulting wine was pressed and finished fermentation in stainless steel tanks. The wine was then aged on new and used French Oak for 6 months. Our 2019 Cabernet Sauvignon is a blend of 75% Cabernet with Petite Sirah and Petit Verdot adding luscious texture, body and color.
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