2019 Alexis Cabernet Sauvignon Napa Valley
- Robin Akhurst, Winemaker
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Winemaker Notes
Each block hand harvested individually and brought to the winery where the clusters were sorted again before being destemmed, with 50% crushed and 50% whole berries in the fermentation. The must was then allowed 2-4 days cold soak followed by a warm fermentation using a variety of different yeast strains. With two pump overs a day the wine was only pressed off the skins when dry. It was then sent to barrel to undergo malolactic fermentation (lasting 6 months). Once this was complete it was racked one more time and then allowed to rest in barrel in our caves.
Vintage Notes
A wet start to the 2019 year helped recharge the soil moisture profiles in all our vineyards, delivering much needed relief to all regions. Cool conditions persisted throughout the spring, with overcast weather during flowering that resulted in lowering yields. This was followed by cool temperatures leading into early summer which further delayed fruit development. Conditions gradually improved as we entered summer, with warmer temperatures encouraging the vineyards to “catch up” from the sluggish start. Warm and dry weather throughout harvest meant the grapes could be given sufficient time to stay on the vine and develop the intense flavors we look for.
