There are three blocks of Cabernet Sauvignon, made up of five clones, and two blocks of Cabernet Franc, made up of two clones, in this blend. Grapes were hand picked between October 4 and October 26, between 25.5 and 26.2 Brix. The fruit was cluster sorted before undergoing a two-day cold soak. After inoculation with a French yeast strain, the wine underwent small-batch fermentation, with gentle pumpovers 2-3 times each day. The wine then underwent malolactic fermentation in barrel, and was racked twice before bottling 22 months later in August 2013.
Enjoy this short video featuring our President & Director of Winemaking, Michael Trujillo or our Winemaker, Molly Hill as they describe what makes this wine interesting and unique. You’ll get the inside scoop on the history of the wine, where the grapes are sourced from and the winemaker’s goal and philosophy. Pour yourself a glass of Sequoia Grove wine and enjoy the show!
We believe that wine is best enjoyed with food, family and friends. Enjoy this featured recipe but don’t hesitate to try it with any of our wines. We believe that slight adjustments to your food – typically a squeeze of lemon and dash of salt, will help any dish accent the wine. Want to learn more? Take our “A Taste For Cabernet” seminar next time you are visiting and be prepared to be amazed.
|Download Wine Notes|
|Wine Style||Red Wine|
|Harvest Date||October 2010|
|Aging||22 months in oak|
|Bottling Date||August 2012|