Whole Berry Cabernet Sauvignon

In the days of our ancestors, the grapes were harvested by hand, carried to the cellar in baskets and stored uncrushed in open tanks where they fermented with natural wine yeasts. In making our Cabernet Sauvignon from whole berries, we are reviving this lost tradition. The red wine cellar was carefully designed on a gravity system. There are no pumps or crushers, so the grapes travel to the wine in the traditional way. Maceration of whole berries is followed by fermentation with natural yeasts, racking and a year's maturation in oak barrels. The result is a velvety wine with finer tannins and classic varietal characteristics. This traditional wine is unfiltered and unrefined, which can lead to sedimentation and may require decanting.

WINEYARDS

25-31 years old Cabernet Sauvignon vines, rocky and chalky subsoil.

PRODUCTION

Harvested from Robertson vineyards in March 2020, , 15 days of alcoholic fermentation, 100% malolactic fermentation.

ANALYSIS

Alc%: 13.5%
pH: 3.6
TA: 6.20 g/L
RS: 1.7 g/L