William Hill Benchland Series Cabernet Sauvignon

The grapes for this wine were handpicked and brought to the winery in half-ton bins. Fermentation occurred in small open-top tanks. Throughout fermentation, the must remained in contact with the skins for up to 19 days. Afterward, we racked the wine to oak barrels for malolactic fermentation on lees, creating a rounder mouthfeel. The lots aged separately for 17 months, then were assembled and returned to barrels for the flavors to coalesce. In total, the wine aged 19 months in French oak, 69 percent new and 9 months in bottle.