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“My focus with the Cabernet Sauvignon was to craft a wine with complex fruit characters, toasty oak, excellent balance and supreme deliciousness,” observes winemaker Robert Masyczek. To achieve rich varietal expression, he utilized frequent pump over during fermentation. This process, which keeps the rising “cap” (skin and pulp) in contact with the juice, ensures maximum extraction of aromas and flavors. The wine was then pressed at dryness and oak aged for additional complexity and tannin structure.
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