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Robert Mondavi Cabernet Sauvignon Stags Leap District(2001)

Fermentation & Aging We gently hand-harvested the grapes into shallow 40-lb. boxes to minimize crushing of the clusters. We hand-sorted the fruit on tables in our To Kalon fermentation cellar for optimum quality and then destremmed the clusters directly into a new 17-ton fermentation tank. After fermentation, we gave the wine a total of 27 days of skin contact to soften tannins and enhance varietal complexity. After the free-run wine was drained off the pomace, the drop-gate was opened to gravity-convey the pomace to a wood Marzola basket press. The wine was then gravity-fed to barrels for read more...
James Laube
Wine Spectator
11/15/04
87/100
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