Napa Valley Cabernet Sauvignon
(Outstanding)
A light red wine from
Napa Valley AVA
Summary
A crushed fruit fermentation wine using very ripe and concentrated, hand-harvested and heavily sorted grapes. Grapes are crushed and generally destemmed, before ambient yeast ferment the wine to dryness at mid-range temperatures in neutral vessels. Post-fermentation maceration for further extraction is common, before pressing and racking into oak barrel (often a large portion new, depending on the producer), where inoculated malolactic conversion will often occur. Ageing in oak is common, adding texture and oak aromas. Any fining or filtration will be light before bottling in glass under premium cork.