70% of the wine was sourced from the Mendocino appellation with Lodicompleting the blend constituting of small amounts of Merlot and Petit Sirah.Vineyard lots were crushed separately into stainless steel fermenters,inoculated with yeast, and pumped over 2 times per day for 7 days to extractcolor and flavor components. Fermentation at 80 deg. Fahrenheit. Pressedjust before dryness and inoculated for malolactic fermentation. Some of thewine was aged in contact with French oak for added complexity until blendingdecisions were made, then blended and filtered to bottle. To maintain asnatural a wine as possible, no fining or sweetening additives were made.
After an unusually dry winter budbreak was a bit early. Early frosts reducedthe crop in many varieties, particularly in the cool Mendocino appellation, andled to an earlier than normal harvest. The summer growing period was modestto warm punctuated by several heat spikes. The lower crop loads coupledwith small berry size brought on an early harvest of very high-quality fruit withconcentrated colors and flavor
This Cabernet Sauvignon is dense purple with a vivid magenta rim. In theglass, aromas of rich blackberry jam and bramble leap forward while notes ofblack currant, violets, bay leaf and black tea offer greater depth. Upontasting, this dry wine offers concentrated black cherry and plum with a savorycore that is speckled with hints of cocoa nib, toffee and cedar. The body isbold and balanced with tannins that fade alongside the finish.
Alc: 13.6%, pH: 3.77, TA: 5.5 g/L, RS: 0.2 g/L www.lifevinewines.com