Cabernet Sauvignon 2016

Fermentation: The grapes were destemmed into 2 ton open top fermenters without sulfur. Native primary fermentation began within four days. The wine was pumped over twice daily for first week then decreased to once daily.  Upon completion of primary fermentation (14 days) the wine was pressed to tank then racked to barrel after settling overnight.

Typical Santa Barbara season outside of an early bloom and fruit set. The lingering drought has affected “normal” years in that regard.  September typically being our warmest month, our grapes were not affected by late season heat due to the crop load and early harvest date. Total degree days just over 2000. Rainfall total 11.79” (77%- of historical average).

Hand harvested, organically farmed grapes, indigenous yeast, naturally      occurring lactic acid bacteria and minimum effective SO2.