At the Frei Brothers Winery we craft our wines in a gentle, traditional style enhanced through the use of modern technology that makes fruit the focus and showcases the best that each varietal and appellation have to offer. <p>The grapes for our Cabernet Sauvignon were gently destemmed but not crushed, with 20% to 30% whole berries sent to the fermenter. We find that whole berry fermentation produces concentrated, fresh, and forward black fruit flavors in the finished wine. We used 70% upright and 30% horizontal rotary fermenters to gently mix the juice and skins and prevent tannic bitterness. Temperatures were closely monitored and kept between 85-88º during fermentation to yield a richer, rounder mouthfeel and body. The must was cold soaked for 2 days for maximum extraction of color and flavor from the grape skins. <p>After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and to add complexity. The wine was then aged in 62% new barrels and 38% prior used barrels for an average of 16 months. The barrels were racked every four to six months early and topped every 6 weeks late in the aging cycle to clarify the wine naturally and to assist in the aging process. The wine was minimally filtered.