Winemaking

2013 Cabernet Sauvignon

The 2013 Cabernet was cold soaked at 40 degrees for seven days. We extended skin contact for three to five weeks, while pumped over five to six times per day. It was then pressed and pumped to barrels, and aged 18-26 months in French oak. 


2014 Liquid luck

The 2014 Liquid Luck was tank fermented and then moved to 100% French oak Demi-Muid and Cigar barrels, where it was put through malolactic fermentation. It was aged on Chardonnay lees for 12 months. 


2014 Pinot Noir

The 2014 Pinot Noir was hand picked at 26 Brix with good acidity at .61 TA. The grapes were cold soaked at 40 degrees for 9 days and then yeasted with a special yeast from the Burgundy region of France. It was fermented at 80 degrees for two weeks and then left on the skins for another month to bring out all the flavors of Pinot Noir. Pressed immediately to 100% 80 gallon French Oak barrels and 160 gallon French Oak Demi-Muids.