production: varietals:

7,683 cases

88% Cabernet Sauvignon, 7% Malbec
5% Petit Verdot

alcohol: vineyard notes

The strategy for the 2018 vintage was patience. The spring was cooler than the last several years. The vines woke up a little later, grew more slowly, bloomed later, and veraison was later. Cooler than normal temperatures persisted throughout the summer and into fall. And the grapes ripened very, very, very slowly. Weeks would pass with little progress. Flavors were slow to develop and the grapes remained rm and the skins thick. Rains threatened the vintage with about 1.5 inches falling on October 1st. More rains were forecast to follow, but they did not develop. Fortunately, the weather warmed in October and we were able to allow the grapes hang until they reached maturity. Our last grapes came through the cellar door on November 6th, which was the latest close to the harvest in our history.

fermentation & élevage

The Estate grapes were cold soaked for 3-4 days and then fermented up to a maximum temperature of 94 degrees. The wines were drained off the skins after a total maceration of 7 – 12 and racked to barrel to undergo malolactic fermentation and to age. This wine was aged in 100% French oak barrels, 78% of which were new. The coopers used were primarily Sylvain, Taransaud, Cavin, and Nadalie. The cooperage is a blend of medium, medium-plus, and heavy toast barrels from
a variety of forests. This blend of coopers, forests, and toasts adds layers and aromatic complexity to the wine. The Estate Cabernet Sauvignon was bottled after 20 months of aging.

winemaker impressions

The cooler vintage allows more of the red fruits to shine in the 2018 PlumpJack Estate Cabernet Sauvignon. The nose shows aromas of ripe cherry and raspberry, rose petal, anise, and a touch of blueberry and blackberry underneath. The barrels add layers of vanilla, toffee, nutmeg, cardamom, and cedar. These avors come through on the palate as well, which is silky upon entry with a mouth- lling mid-palate, and showcases big and bold, yet ne and velvety, tannins throughout. The nish lingers for an eternity and eventually leaves you with the impression of baker’s chocolate and espresso.

15.2%