Mon Frere Cabernet Sauvignon 2018
Grapes are sourced from vineyards on the North Coast (Napa, Sonoma, Lake and Mendocino Counties), Lodi and Paso Robles. Coastal growing sites add layers of ripeness, fruit flavors and acidity structure in this hand tended fruit. Harvested in late September. All of the fruit is hand-sorted, fully destemmed and crushed in stainless steel tanks. Cold soaks (5-7 days), warm fermentations (85-90 degree range) and moderate pump-overs. Total skin contact ranged from 18-25 days. Full malolactic fermentation on lees using native yeast and D254. Aged for 9 months in 90% French and 10% American oak. Only 10% new oak is used each year. Aromas of plum and blackberry, layered with elegant floral tones of lavender and sage that enhance underlying vanilla tones. A fruity palate with bold texture and a juicy mouthfeel.