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The grapes for our Cabernet Sauvignon were gently destemmed, but not crushed, leaving a significant portion of whole berries for fermentation. The must received eight to ten days of skin contact to extract intense color and flavor before fermentation. A mixture of rotary and cone sweep fermenters were used to gently blend a portion of the juice and skins, preventing tannic bitterness. Temperatures were kept at approximately 85°F during fermentation to yield a richer, rounder mouthfeel. After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and add complexity. California.
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