Winemaker Notes:
I consider this an elegant Cabernet Sauvignon with a nice balance
between the red and dark fruits; think mixed berry pie. The fruit notes are seamlessly integrated with
the earthy characters of mushrooms, olives and terra cotta. Additionally, there are some lovely floral
aspects that add a nice layer with the fruit.
The finish is fruit forward with elements of brightness and cocoa. The oak is flawlessly integrated with the
other layers of the wine making for a wonderful balance. The tannins are big yet quite approachable and
complement the overall structure of the wine.
This Cabernet Sauvignon should pair well with many different foods.
Vintage:
Starting with a mild winter we rolled into an early spring. In late March we started seeing temps in the
70’s with just a few cooler days to follow.
The spring conditions led to excellent fruit set and ultimately a
bountiful crop. The summer, for Virginia,
was very mild with only a few days of hot humid conditions. The Autumn was particularly dry with warm
days and cool nights. From mid-September to early October we experienced very little
rain which is invaluable for maturing grapes. I believe the 2019 vintage to be the best I
have experienced in Virginia for my tenure here.
Blend
100% Cabernet Sauvignon
Harvest
The Mount Juliet Cabernet Sauvignon was harvested on 17
September 2019 at 22.7 brix, 3.69 pH and 5.35 g/L TA.
Vineyard Source:
Mt. Juliet Farm, Crozet, VA – 100%
Fermentation
The Mount Juliet Cabernet Sauvignon fermented in ½ ton macro
bins for 7 days with D254 Yeast.
Aging
11% New French oak, 11% New Hungarian oak, 11% 1 year French
oak, 11% 1 year Hungarian oak, 11% 2 year French oak, and 45% 4 year French
oak.
Bottling Date
12 March 2021 – 217 cases produced
Release Date
October 2021
Technical Information
12.2% Alc.
3.72 pH
7.27 g/L TA
0.035% RS
