Our 2021 Cabernet Sauvignon was harvested on October 13that 23.52 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On October 14th we inoculated the lots with F15 oenological yeast for fermentation.

After a ten day fermentation the Cabernet Sauvignon was pressed off into French oak barrels for aging. One small lot was pressed into a new Darnajou M+ and Garonnaise barrels for our Grand Cask progam.

After twenty two months of aging our 2021 Cabernet Sauvignon was bottled on August 18th, 2023 with 14.47.% alcohol, 5.9 g/L total acidity and a pH of 3.94 Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.06 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

Our 2020 Cabernet Sauvignon was harvested on September 25th at 23.52 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On October 11th we inoculated the lots with F15 oenological yeast for fermentation.

After a ten day fermentation the Cabernet Sauvignon was pressed off into French oak barrels for aging. One small lot was pressed into a new Darnajou M+ barrel for our Grand Cask progam.

After twenty two months of aging our 2020 Cabernet Sauvignon was bottled on September 17th 2021 with 13.83.% alcohol, 7.3 g/L total acidity and a pH of 4.03 Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.06 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

Our 2019 Cabernet Sauvignon was harvested on October 10th at 26.23 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On October 11th we inoculated the lots with F15 oenological yeast for fermentation.

After a sixteen day fermentation the Merlot was pressed off into French oak barrels for aging.

After twenty two months of aging our 2019 Cabernet Sauvignon was bottled on September 17th 2021 with 14.93.% alcohol, 6.0 g/L total acidity and a pH of 3.74 Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.15 grams per bottle). No filtering, fining agents or animal products were used in the production of this wine.

Our 2018 Cabernet Sauvignon was harvested on September 28th at 25.56 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On September 29th we inoculated the lots with F15 oenological yeast for fermentation.

After a seventeen day fermentation the Cabernet Sauvignon was pressed off in neutral French oak barrels for aging.

After twenty two months of aging our 2018 Cabernet Sauvignon was bottled in August 2020 with 15.32% alcohol, 7.9 g/L total acidity and a pH of 3.74. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free (less than 0.15 gram. per bottle). No filtering, fining agents or animal products were used in the production of this wine.

Our 2015 Cabernet Sauvignon was harvested on September 23rd at 26.00 brix where it was hand sorted, destemmed and crushed into small open-top vessels for fermentation. On September 24th we inoculated the lots with F15 oenological yeast for fermentation.

After a seventeen day fermentation the Cabernet Sauvignon was pressed off into French oak barrels for aging.

After twenty two months of aging our 2015 Block #2 Cabernet Sauvignon was bottled on August 17th 2017 with 14.06% alcohol, 6.2 g/L total acidity and a pH of 3.67. Sulfites we adjusted to a level of 30ppm (parts per million) prior to bottling to inhibit microbial activity. Sugar free. No filtering, fining agents or animal products were used in the production of this wine.