Our 2018 Cabernet Sauvignon comes from Airport Ranch Estate Vineyard in the Yakima Valley. We carefully select these blocks that are the best suitable for Cabernet Sauvignon grape growing. Harvested towards the end of October at optimal maturity the grapes were sent to various size fermenters, the grapes were then cold soak for 48 before being inoculated with several different strains of yeast. Our extraction was fairly aggressive at the beginning of fermentation, this allows us to extract the color and flavors we look for in Cabernet Sauvignons. Once alcohol levels start to increase throughout fermentation, we then take a much gentler approach to our extraction as to not overly extract tannins and harshness with our end goal being a soft and lush finish, yet still maintaining balance and structure. After fermentation, each lot of Cabernet was then sent to a variety of New and Neutral French Oak Barrels and inoculated for malo-lactic fermentation. After malolactic fermentation is completed, each barrel had its lees stirred twice a month for up to five months, this process helps build structure and roundness while enhancing the mouthfeel and also acting as a fining agent to naturally soften the wines. Racked only 5 times throughout its aging, the final blend consisted of aging in 100% French Oak for 19 months, with 43% being new French oak and 57% 2-5-year-old French oak.
This classically styled Cabernet Sauvignon showcases aromas of blackcurrant and sweet plum with undertones of sandalwood and tobacco. Enticing the mouth with a lively mid-palate, this well-balanced wine is framed with firm tannins that lead to a smooth finish of lingering berry flavors.