Paumanok Cabernet Sauvignon(2004)

The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. Thanks to meticulous and exhaustive (four passes) fruit-thinning, the Cabernet Sauvignon grapes reached optimum ripeness. Average yields were 1.75 to 2 tons per acre.

The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. The grapes were fermented in stainless steel tanks after 3 days of cold soaking. Pump overs were done with splashing of the free run and then gently irrigating the cap. This method insures that only the read more...softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 months in the barrels the Cabernet Sauvignon was bottled.    (hide)