2013 DuBrul Vineyard Cabernet Sauvignon
Fruit for this blend was hand harvested on October 25th, 2013. The grapes were destemmed but not crushed leaving ~75% whole berries. No pump was used in the transfer of the must. The must cold soaked for about 96 hours at about 9o C. The primary fermentation was in small 1 ton bins. Extraction was achieved via hand punchdowns numerous times daily as well as a pump over with macro aeration until the desired level of extraction was achieved at which time it was pressed and racked to barrel. Free run, press fractions and new oak barrels were kept separate until final blending. The wine was gravity racked minimally in the cellar and was bottled on September 13th, 2015.
The 2013 DuBrul has an aweome nose. It’s the most complex of my 2013s. At its core is a wonderful array of red/dark fruits that are wrapped up in an earthy/herbaceous note, somewhat reminiscent of peet. The palate is medium bodied and shows balance and restraint. The tannin here has great breadth and roundness and never overwhelms the wine.