60% Cabernet Franc
20% Cabernet Sauvignon
August 13th 2007
Stainless Steel open top tanks
50% American Oak [all new]
50% French [2nd fill]
Residual Sugar: None
Grapes for this wine harvested from 09-19 till 10-24 at an average of 22.5 brix.
After crushing and de-stemming the must was transferred to open top tanks and cold soaked. Each varietal was bled off after which tannins and enzymes were added to facilitate color extraction.
The must was warmed up and inoculated with a variety of yeast strains [D254 and NT 116]. The cap was punched down every 2 hours during the first three days of fermentation and thereafter only once a day. The Touriga was short vatted [pressed off before fermentation completed] while the Cabs were left on the skins post fermentation for a further 2 weeks, before being pressed. Only the heavy press wine was used in this blend.
After settling the wine was transferred to barrel and inoculated with bacteria to initiate secondary fermentation [M.L.F].
No Sulfur was added during the maturation phase of this wine.
The wine was matured on the fine lees and was stirred once every 2 weeks.
Prior to bottling the wine was sterile filtered and 45 ppm Sulfur added.
Color: Deep red, almost inky.
Nose: Crushed berries, black plum with smoky undertones. Nice earthy component with truffles and cedar.
Palate: Almost sweetish entry, big ripe tannins that need a bit of time to soften. Oak is nicely integrated [coffee and nutty].
Nice dark fruit on the palate with a long and lengthy finish. Medium to heavy bodied this wine that will mature for the next 5-8 years.