Washington State Cabernet
(Very Good to Outstanding)
A light red wine from
Washington
Summary
A crushed fruit fermentation wine, made with heavily sorted and very concentrated fruit, generally fermented by ambient yeast, at mid-range to warm temperatures in neutral vessels. Post-fermentation maceration on the skins is common to extract tannin and additional color. Wine will be racked into barrels (partially new), where malolactic conversion will occur and the wine will mature before blending, light fining, filtering, and bottling sealed under cork.