Cabernet Sauvignon 2016
Cassis, blackberry and chocolate open up to leather, sage and
Palate: Dark cherry and blackberry with black pepper and dark fruit.
Food Pairing: Rib-eye steaks, braised mushrooms, or aged gouda.
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The 2016 growing season jumped off to a fast start and it was all the vineyard team could do to keep up with the rapidly growing vines. Thankfully, the season steadied with a cooler than usual July which allowed for a longer hang time on the grapes to allow the flavours to develop while maintaining natural acidity in the fruit. The Cabernet Sauvignon was grown on our estate vineyard as well as the Jose, Matheson Creek, and Suncrest vineyards. For the Petit Verdot portion of the blend, we selected barrels from the Lloyd and Iqbal vineyards, and the Merlot came from the Ashe vineyard.
individual lot of fruit was hand harvested separately at its optimal balance of
sugar, acidity and tannic ripeness before being brought into the winery where
the fruit was destemmed, but not crushed, and transferred to tanks for 5 to 7
day cold soaks before the fermentations kicked off. The separate fermentations
were each managed according to their specific needs, with pumpovers ranging
from 1 to 4 times daily depending upon the status and stage of the ferments. After
19 to 30 days on skins the free run wine was drained from the tanks directly to
barrel for malolactic fermentation. The
oak was a mix of 60% French and 40% American. Of the 20 barrels of wine that
made up the blend, 5% was new with the balance being second, third, and fourth
fills. The wines were in barrel for 14 months before being racked to tank for
blending and back to barrel for an additional 4 months of aging before bottling.