Winemaking - Walla Walla Cabernet


Both these lots of Cabernets were fully destemmed into small 2 ton fermenters.  They were inoculated with BM 45 yeast and the caps were punched down three times per day.  The fermentation was long and slow and the wine was pressed when the tannin structure was ideal.  The wine was then put into barrels, which included 25% new French oak.


Want to learn more about Yeast decision and Cap Management?  Check out our Winemaking Videos - an additional perk for our WC Members.