2017 Cannonball Eleven Cabernet Sauvignon, California

ELEVEN Cabernet grapes are hand-harvested at night and transported to the winery in half-ton macrobins. The grapes are de-stemmed and lightly crushed to liberate some of the juice to stimulate the extraction of color, tannin, and flavor from the thick skin of the tiny berries. After destemming, the fruit is cold soaked for three days to allow for a juice-based extraction of the desirable skin components, then we inoculate with our selected yeast strain (chosen specifically for each vineyard site). At or near the completion of primary fermentation the free-run is drained from the skins and the skins are pressed. The newly fermented wine is put down to French Oak barrel to being its two-year cellaring regime. After approximately 25 months, the barrela are emptied to allow the wine to marry in the tank prior to bottling.