Christopher Michael Cabernet Sauvignon

2010 was a cooler than average growing season for our vineyards in Washington. This resulted in crisp acidity levels and bright fruit flavors. We brought our Cabernet fruit into the winery in late October. We fermented the 2010 Cabernet Sauvignon in several small lots. The wines were on skins for 12 days resulting in fabulous color and flavors. Each lot was pressed and barreled down just prior to Thanksgiving. In 2010, we used a combination of new and once filled French Oak barrels. After 18 months in barrel, the wine was settled into tank and bottled in the fall of 2012.