2013 CABERNET SAUVIGNON

WINEMAKING The growing season was exceptional without too much measurable rain or prolonged heat spikes that could have adversely affected the vintage. The fruit was sourced from sustainably farmed vineyards in San Lucas, Hamas Valley and Arroyo Seco. The southern regions of Monterey benefit from warm days and cool Pacific Ocean breezes in the late afternoon. The fruit was picked in the early morning hours and processed at the nearby winery. The clusters were triaged and de-stemmed before being transferred to stainless tanks. Some lots were cold soaked to extract fla vors and color with two pump overs a day. Once inoculation was initiated the pump overs were reduced to once a day and stopped after 10 days, just before completed fermentation. The wine remained on the skins for 18-20 days, then pressed off gently and aged in French oak barrels for 7-8 months prior to working on the final assem blage of the different lots and varietals.