2004 Lewelling Cabernet Sauvignon

After a cold pre-soak, the grapes were fermented using the rack-and-return method (delestage) favored by leading Bordeaux chateaux. In addition to increasing color and flavor, this process allows for the removal of seeds, which reduces astringency and produces more supple tannins. To further soften tannins and create a more generous texture, the wine was exposed to air during fermentation and aging. This vintage spent 20 months in Center of France barrels, 33% new, 7% one year old and the remainder two years old. To preserve the texture and character of the fruit, this Cabernet received only a light filtration.