james mitchell cabernet sauvign 750ml 2013
We ferment in stainless steel at 84°F for about 12 days, then leave the wine on the skins, tasting at least twice a day to ensure the right texture and tannin levels before pressing. For aging, we use both stainless steel (for freshness) and French and American oak barrels. We like combining white oak species - the French is elegant, tighter grained and spicy, while the American is vanilla, brown sugar and toast. After 12 months, we finalize the blend, adding Petit Verdot, Petite Sirah, Merlot and a touch of Malbec.