The Cabernet Sauvignon fruit has arrived! Time to get sorting.
All set-up and ready to process the Cabernet Sauvignon fruit.
After pulling out all of the leaves, de-stemming the grapes and sorting out the Jack's and MOG I am left with this bin of greatness! Can't wait to get this into barrel following a four-day Cold Soak, seven to ten days fermentation and another three days extended maceration.
We are starting off the three day Cold Soak at an almost perfect 24.3 Brix.
