Jayson Cabernet Sauvignon reveals its classic expression with deep, elegant black and red fruit aromas accented by notes of dried herbs. The mid-palate is focused, and a firm structure supports the concentrated fruit.
Composition
96% Cabernet Sauvignon
4% Cabernet Franc
Vineyards
- Pahlmeyer Estate Vineyard,
- Rancho Chimiles,
- Stagecoach,
- Atlas Peak Vineyard
Winemaking
- Winemaker:
- Kale Anderson
- Alcohol:
- 15.1%
- Harvested:
- September 12 to October 11, 2015
- Bottled:
- April 8, 2017
- Released:
- September 1, 2017
Our mountain-grown cabernet sauvignon is whole-berry fermented, not crushed, in order to capture its concentrated color and flavors, while preserving a fresh fruit profile and preventing excessive tannin extraction. We harvested at night to deliver naturally cooled grapes to the winery by early morning. The whole clusters were gravity-fed onto a vibrating table where we hand-sorted to remove any damaged fruit and sift out materials other than grapes. The selected clusters were then then gently fed into a Bucher Oscyllis 200 destemmer, delivering whole berries onto a vibrating screen for a final hand sorting. The resulting berries - ripe, plump and intact, were then gravity fed into our fermenters. After five days of cold maceration, the fruit entered primary fermentation for two to three weeks, then was gently pressed in our stainless steel basket. The wine was then transferred to barrel to finish malolactic fermentation and aged in 65% new French oak for 18 months.
