Cabernet Sauvignon 2014

This is the third Cabernet Springs Farm has made from local grapes.  The first Cab Sav we crushed on the day my wife and I got married in 2010.  We now refer to it as the “Wedding Wine’.  We always seem to be making wine on or around our anniversary now, which is not a bad thing at all.  I skipped making wine in 2011 & 2013 due to other farm projects.  In 2012 we made 5 gallons of some beautiful stuff.  I can’t wait to do a vertical tasting of all three. 

2014 was a great year for grapes in Virginia.  It was a mild summer with cool nights and not a lot of rain.  The only thing I noticed in my own vineyard is the Japanese beetles were fierce in numbers.  I feel pretty lucky to get grapes this year as grapes are in big demand these days in VA.

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Notes:

10.11.14	Procured 6 (very full) lugs from local vineyard.  Set up the “crush pad” and prepared for the crush and destem.  Sanitized all equipment and then a quick BRIX check of 23 from refractometer.  After the crush the addition of SO2 is added to kill off any wild yeasts or bacteria.   Let it sit for 24 hours.
10.12.14	Tested must for specific gravity and acid: SG 1.087 Expected Alcohol about 12% Barrel Temp 66* T.A. resulted in the addition of an acid blend Added Pectin Enzyme Expected yield < 10 gallons Created yeast starter and pitched Pasteur yeast
10.13.14	Strong fermentation, punched down twice a day
10.17.14	SG 1.010 temp 66*
10.20.14	SG 1.000 Added malolactic bacteria
10.25.14	SG 0.995 Pressed
10.28.14	Racked off lees
11.23.14	Racked, tart taste, added French oak chips to 9 gallons
12.25.14	Sampled how the oak is coming along, needs a bit more time to mellow. Good bouquet
1.4.14	Racked off oak, it is tasting like it might be a big wine, it has a great bouquet, it’s just starting to round out a little but it is still quite sharp and tight.