2023 "Impact" Cabernet Sauvignon St. Helena

The Grapes were whole berry destemmed, cold soaked at 45 degrees for five days, allowed to warm naturally for three days then warmed to 70 degrees.  Native yeast began the fermentation reaction and continued from 25 Brix to 10-11 Brix over 13 days.  A cultivated yeast addition was made to ensure completion of fermentation which concluded at 28 days.  After a light pressing and inoculation with ML+ bacteria the wine went to barrels where it remained for 30 months.  Only two racking were done while ageing, the third was to go to bottle.  

Aromas - Black cherry, mocha, cedar, cola, plum, graphite, blackberry

Flavors - Cassis, espresso, kirsch, sage, bing cherry, saddle leather