Columbia Crest Crowdsourced Cabernet 2014
Fermentation Prep: Which fermenter should we use?Read More ￫
Concrete Fermenter: This open cube allows for the greatest contact between the juice and the cap (skins that float to the top).
Stainless Steel: This fermenter gives us the chance to punch the cap down creating more gentle tannins taken from the skins.
Conical stainless steel: The shape of the walls keep the cap under pressure, tannins and color tend to be darker and richer.
Oak Fermenter: This fermenter integrates oak at the very beginning of the fermentation process, and doesn’t transfer heat.
Fermentation Prep: How many days should we cold soak the juice?Read More ￫
By not cold soaking fermentation will have a sharp fruit focus.
Soaking for 2 to 4 days will allow for tannins to soften and will build complexity.
A longer soak between 4 and 5 days will create a more nuanced wine with much softer tannins.
At 6 to 7 days the wine may be more mellow, but undesirable microbes could take over fermentation.
Harvest Prep: Should we optically sort our grapes?
Using the optical sorter will take out all imperfect berries and pieces of leaves and stems.Read More ￫
Not sorting the grapes will leave in extra plant matter, adding interesting flavors during fermentation and texture in the final wine.Read More ￫
Harvest Prep: Should we harvest at night?
When we harvest in October, a night harvest will keep the grapes cooler as they move into fermentation, this can make a more complex wine, but could also put the wine at risk.Read More ￫
With a daytime harvest the fruit will be a lot warmer, so fermentation will happen more quickly, which gives us more control over the wine.Read More ￫
Should we irrigate this week?
It’s been a warm couple of days, watering will help keep the fruit cool and allow the plant to absorb nutrients.Read More ￫
This will stress the vine and could cause some fruit to dry, but the fruit that survives will be stronger, which can lead to a better wine.Read More ￫
Should we remove fruit?
Removing grapes that haven’t reached full maturity will mean that the fruit harvested will have a more concentrated flavor.Read More ￫
Leaving unripe clusters of grapes on the vine means that there will be a more plentiful yield, but the immature grapes could add leafy flavors.Read More ￫
Number of Acres
Number of Vines
Over the last couple of months the temperature has been warmer than our average…Read More »
- Dew Point
- 2005 - 95 Point Cabernet Sauvignon
- This Year
JUAN MUÑOZ-OCAHead Winemaker
Juan picked his first grapes at age 8 working with his grandfather, a cellar master at Bodegas Toso in Argentina. His worldwide experience brought him to our vineyards on his mission to champion Washington reds. He now oversees our entire portfolio of Reserve, H3, and Grand Estates wines.
JUAN URIBEVineyard Manager
The 2014 vintage will mark Juan’s 30th year with us. He has worked his way up from a harvest worker, learning everything there is to know about our vineyard, which is why we trust him to supervise all of our day-to-day operations.