Pistol Grip 2017

We bring these Cabernet Sauvignon grapes to the winery in the cool of the night. The initial crushing of the fruit and pumping to a tank starts the process of color and flavor extraction of the skins. After 24 hours we inoculate with yeast and let the fermentation begin. Daily aeration fuels the yeast to convert the sugars to alcohol, and the fun begins. In about 10 days the fermentation is complete and the must is transferred to a press where we squeeze every last drop of delicious wine out of the skins. Into barrel it goes for 10 + months to meld with the flavors of the oak.