Nose

Dried tobacco leaves, gravel, and blueberries dominate the nose.

Palate

Clove, plum, and craisins intermingle on the palate, carried by black cherry throughout the finish.

Growing Conditions

Estate Vineyard Block: 89% M1; 10% CF2 & CF3; 1% CS1

Harvest

Tons: 7.23 Merlot; 6.4 Cabernet Franc; 3.1 Cabernet Sauvignon

October 27, 2017

Bottling

August 8, 2018

Winemaking

Yeast: Merlot: W15 and BRL907; Cabernet Franc: FX10, RC212 and D254; Cabernet Sauvignon: D254, RC212 and BRL97

Cold Soak: Merlot: no; Cabernet Franc: 17 days; Cabernet Sauvignon: 3 days

Fermentation Duration: Merlot: 9 days, 2 pumpovers each day; Cabernet Franc: 14 days, 2-3 punchdowns each day; Cabernet Sauvignon: 13 days, 2-3 punchdowns each day

Malolactic Fermentation: Merlot: Lallemand beta ML culture, ~3 months; Cabernet Franc: Chris Hansen ML culture, ~.5 month; Cabernet Sauvignon: Chris Hansen ML culture, ~2 months

Residual Sugar: 0.2%

Total Acid: 5.5 g/L


Aging

Oak Treatment: Merlot: 6 neutral French oak, 12 4th-use French barrels; Cabernet Franc: Neutral French and American barrels, and 3rd-use French barrels; Cabernet Sauvignon: 5 older oak French barrel, 2 3rd-use oak French barrels

Additional Notes: Wine rested in barrel for 8-9 months