2019 Rob Roy Red
This is a blend of estate grown Cabernet Franc (50%), Cabernet Sauvignon (30%), and Merlot (20%). As with all our grapes, these were harvested by hand.
A total of 5.54 tons of Cabernet Franc was harvested on October 29, 2019, with 21 brix natural sugar, 11.8 g/l TA and 3.03 pH. A total of 4.58 tons of Cabernet Sauvignon was harvested on November 4, 2019, with 21.2 brix natural sugar, 9.3 g/l TA, and 3.15 pH. Finally, 3.12 tons of Merlot were harvested on October 8, 2019, with 20 brix natural sugar, 9.5 g/l TA, and 3.10 pH. Each of these grape varieties were separately destemmed, crushed, and inoculated with yeast. Fermentations lasted for 10 days at 60-76 degrees. The wine was transferred into oak barrels and aged for 26 months. Afterwards, the wine was transferred into a stainless-steel tank, egg white fined, cold and heat stabilized, and filtered.
This was bottled on June 21, 2022, with 7.0 g/l TA, 3.50 pH, 0.4% residual sugar, and 12.6% alcohol. 231 cases produced. As per the norm, this blend is complex, elegant, and deep. It’s very youthful at the moment and hasn’t fully settled into its full potential. It is medium bodied with pleasant acidity.
Aromatically, it is fresh fruit forward along with aromas of graphite/mineral, cedar, blueberry, and vanilla. These follow through on the palate, along with flavors of black cherry, blackberry, and raspberry. Fine tannins lead to a warm, lingering finish. Serve with fine steak cuts pan-seared with fresh rosemary-thyme butter, grilled coho salmon, barbequed chicken, and charred eggplant. Enjoy this wine now after letting it breath for a few hours. Ideally, it is best to wait 3-5 years on this wine, or cellar for 10-15 years.