The fruit for our 2006 Cabernet Sauvignon was selected from our Huerhuero Vineyard, which is planted on the premium clones 6, 15 and 337. All the fruit was handpicked at night in small lots to ensure perfect quality and ripeness. It was then destemmed and gently crushed into temperature controlled stainless steel tanks. To preserve varietal character, 45% of the lot was left as whole berries, with pumpovers taking place regularly to enhance color and tannin extraction from the skins. After pressing, the wine was racked into barrels to complete malolactic fermentation and aging.
Enjoy now through 2016.