dignusone wrote:The lots for this Cabernet were cold soaked prior to fermentation for 2 days. The fermentation started with indigenous yeast and ar finished them with a commercial strain of byannus. No extended maceration was practiced. Cooperage wad 100% French oak of which 40% wad new. Time in barrel was approximamonths 26 months.
One last question, and apologies if I missed this in the thread or notes, but the website is a bit spartan. It appears you blended from separate lots, do you have notes on the percentages of each used.
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