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Rob Barney
September 25, 2017 | Rob Barney

Milestone 25

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. 


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