Black Ridge Vineyards Cabernet Sauvignon
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Harvest Dates: 21 September – 16 October Grapes: Average Brix 25.1˚ Fermentation: Grapes destemmed, 100% whole berries. Fermented on the native yeasts. Pressed at five days. Natural malolactic initiated in tank, finished in barrel with additional 20 weeks of lees contact. Selection: Fifteen of twenty-two estate Cabernet parcels. Barrels: 100% air-dried american oak barrels; (47% new, 40% one year and 13% two, three and four years old). Aging: Nineteen months in barrelView all products by Black Ridge