2016 J&S Vineyards Cabernet Sauvignon
Winemaker’s Notes: Dark garnet in color, this wine opens with strong aromas of black cherry, black currant, and plum fruits as well as sweet tobacco and violets. On the palate, cherry, plum, and cranberry flavors merge with leather and pencil shavings, which transitions from firm tannins to bright acidity. The long finish evolves into vanilla, almond, and dark chocolate from 33% new oak aging. 3.68 pH, and 6.7 g/L of titratable acidity. Drink 2019 through 2035.
Winemaking: At harvest, the grapes were ready to be picked on September 20t h at a bit lower sugar than most Walla Walla Cabs, 24 Brix. The grapes were destemmed with the use of enzymes for settling and juice extraction and an ascorbic acid and SO2 blend to control oxygen contact. The wine was fermented with D254 yeast in an open top fermenter at a warm temperature for a red, 90 degrees. The wine was coinnoculated for ML and fermented to dryness and pressed off the skins to tank. A day later, the wine was moved to barrels to complete ML. Total time: 9 days in fermentation. After secondary fermentation was complete, SO2 was added. The wine was racked off the lees after nine months and was racked only three times. The wine was crossflow filtered before bottling and went to bottle on August 28t h, 2018. 33% new oak.
Awards: Double Gold - 2019 Wine Press NW Platinum Awards Gold - 2019 San Francisco Chronicle Wine Competition Gold - 2019 Seattle Wine Awards
Silver - 2019 Cascadia International Wine Competition Silver - 2019 Walla Walla Valley Wine Competition
90 pts - Washington Wine Blog
90 pts - James Suckling
87 pts - Jeb Dunnuck
Bronze - Savor NW Wine Awards Bronze - WA State Wine Competition