Sequoia Grove knows its estate fruit intimately and works closely with select growers with the goal of individual vine balance for perfect ripening of each cluster. At harvest time, any compromised clusters were left on the vine. The fruit was hand-picked, and berries were hand-sorted before and after the destemmer. After inoculation, pump-overs were executed daily to fine-tune and extract the rich color and tannins from the skins. After fermentation, the wine was moved to barrel to initiate malolactic fermentation in French oak and was racked 3-4 times before bottling and extended aging.
This Cabernet Sauvignon consists of more than 51% Rutherford-grown fruit including the Sequoia Grove Estate, the Tonella Estate Vineyard, and Morisoli Vineyard. The Tonella Vineyard sits on the eastern side of the valley bench lands, which are heavily influenced by its volcanic soils while Sequoia Grove and Morisoli Vineyards sit on the western bench influenced by alluvial soils.
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