Wine Article
2006 Justin Vineyards & Winery Cabernet Sauvignon
Last edited on 12/20/2008 by Black_Pine
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Notes from winemaker: Gobs of rich, red fruit match seamlessly with soft, integrated tannins to yield a wine that truly reflects the style of Paso Robles -- fruit forward, ripe, accessible and balanced. Lay it down if you have the patience but enjoy it today and be rewarded with the exuberance of its jammy raspberry/strawberry youth.
//Winemaking Practices//
Our winemaking team began sampling the ripening grapes on a regular basis in early September. During the last few weeks before the grapes were picked, we tasted the skins, juice and seeds two to three times per week. We evaluated color, flavor and tannin ripeness to determine the exact harvest date. A skilled crew handpicked the grapes into ½ ton picking bins. Once at the winery, our crusher-destemmer removed all of the stems and lightly crushed the grapes. The must (crushed grapes) was then placed in a stainless steel tank. UV-43 yeast, a strain known for its intense cherry and berry characteristics, then fermented the wine to dryness over a twelve-day period. During fermentation, the fermenting wine was pumped over for about 35 minutes twice daily to extract the ripe tannins and intense flavors from the skins. After fermentation, another two to three weeks of pump overs were needed to extract the slower releasing tannins found in Cabernet Sauvignon. Malolactic fermentation took place in barrel to incorporate the complex flavors. We blended the wine in mid July of 2007 to allow the wine to integrate for 9 months prior to bottling. The wine was aged for 18 months in 31% new American and French oak.
//2006 JUSTIN Cabernet Sauvignon, Paso Robles Specifics//
Harvest dates: 9/10-10/28/2006
Brix at Harvest: 25.8
Harvest method: 100% hand-harvested
Fermentation: 12-15 days with UV-43
Pumpovers: 2-4 times daily during fermentation
Fining: None
Filtering: None
Maceration: 18-35 days including fermentation
Yeasts: UV-43
Malolactic fermentation: In Barrel
Blended: 7/21-7/24/2007
Barrel aging: 18 months in 225-L oak barrels, 31% new
Barrels: Missouri, Minnesota, Allier
Racking: Every 6 months
Barrel replacement: 20-30% annually on average
Bottled: April 21-25, 2008
Total Acidity: .62g/100ml
pH: 3.75
Alcohol: 14.5%
//Winemaking Practices//
Our winemaking team began sampling the ripening grapes on a regular basis in early September. During the last few weeks before the grapes were picked, we tasted the skins, juice and seeds two to three times per week. We evaluated color, flavor and tannin ripeness to determine the exact harvest date. A skilled crew handpicked the grapes into ½ ton picking bins. Once at the winery, our crusher-destemmer removed all of the stems and lightly crushed the grapes. The must (crushed grapes) was then placed in a stainless steel tank. UV-43 yeast, a strain known for its intense cherry and berry characteristics, then fermented the wine to dryness over a twelve-day period. During fermentation, the fermenting wine was pumped over for about 35 minutes twice daily to extract the ripe tannins and intense flavors from the skins. After fermentation, another two to three weeks of pump overs were needed to extract the slower releasing tannins found in Cabernet Sauvignon. Malolactic fermentation took place in barrel to incorporate the complex flavors. We blended the wine in mid July of 2007 to allow the wine to integrate for 9 months prior to bottling. The wine was aged for 18 months in 31% new American and French oak.
//2006 JUSTIN Cabernet Sauvignon, Paso Robles Specifics//
Harvest dates: 9/10-10/28/2006
Brix at Harvest: 25.8
Harvest method: 100% hand-harvested
Fermentation: 12-15 days with UV-43
Pumpovers: 2-4 times daily during fermentation
Fining: None
Filtering: None
Maceration: 18-35 days including fermentation
Yeasts: UV-43
Malolactic fermentation: In Barrel
Blended: 7/21-7/24/2007
Barrel aging: 18 months in 225-L oak barrels, 31% new
Barrels: Missouri, Minnesota, Allier
Racking: Every 6 months
Barrel replacement: 20-30% annually on average
Bottled: April 21-25, 2008
Total Acidity: .62g/100ml
pH: 3.75
Alcohol: 14.5%
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