Jeffrey Stambor joined the Beaulieu Vineyard winemaking team in 1989 as a viticulturist/enologist. Because of the uniqueness of the expression of this clonal selection of Cabernet Sauvignon, we treat this wine as a special-lot or single-vineyard wine. Upon completion of primary fermentation, we pressed and transferred the wine to new French oak barrels for in-barrel malolactic fermentation and aging. Cold soaking of the must and gentle punch-downs in open-top fermenters mixed the flavor-rich skins with the juice. At our state-of-the-art winery, dedicated to the production of our Reserve wines, we hand-sorted the destemmed berries to retain only the highest-quality fruit.
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