Wine : 2008 Consensus
Blend : 60% Cabernet, 28% Chambourcin, 12% Petite Verdot
Analysis: Alcohol : 13.8%
R.S : 0.3%
P.H : 3.65
FSO2 : 38ppm
Cellar: Skin Contact : 3 weeks in open top fermentors
Yeast : D254, NT 116, BA 11
Fermentation : open top stainless steel tanks
Lees Ageing : 12 months on gross lees with regular stirring
Harvest Date: September 23rd to October 1st 2008
Fruit for this wine was harvested and vinified separately. Each lot was fermented in open top stainless steel tanks for roughly three weeks with punching of the cap taking place every 2 hours during the first 2 days of fermentation. After completion the skins were pressed and the press fraction added to the free run wine.
No settling took place, meaning the wines matured on their gross less. Maturation took place in a combination of American 75% and French Oak 25% with no new oak [65% second fill remainder third fill]
Prior to bottling the wines were racked and blended into a closed fermentation tank and re-racked. Bottling took place with no fining or filtration [a sediment will be present in the bottle which is normal]
This is a far more serious Consensus blend as opposed to previous years and may warrant cellaring for 5-7 years. This wine displays an abundance of dark fruit [cassis and plums] with firm tannins and just enough acidity to keep the wine balanced. The oak is very subtle, resulting in a smooth and elegant wine highlighting the fruit with a touch of earthiness that comes from the Chambourcin. My favorite Consensus to date.