Peju "clark's Cuvee" Napa Valley Cabernet Sauvignon Recipe
Recipe information
Make Peju "clark's Cuvee" Napa Valley Cabernet Sauvignon in just 10h . Wine Maker: Sara Fowler Honors 3rd Generation CEO, Clark Woodsby
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Ingredients
Wine Ingredients
Wine Production Steps
1. Harvesting Grapes
Carefully hand-harvest 100 kg of ripe Cabernet Sauvignon grapes from the vineyard. Ensure that the grapes are undamaged and free of any pests or rot.
2. Crushing and Destemming
Once harvested, crush and destem the grapes to extract the juice. This can be done using a grape crusher or by foot for a traditional approach. Collect the juice in a fermentation vessel.
3. Fermentation
Add 10 g of specialized yeast to the juice in the fermentation vessel. Allow the mixture to ferment at controlled temperatures (around 22-26°C) for 7-14 days, monitoring sugar levels and flavor development.
4. Pressing
After fermentation is complete, press the mixture to separate the liquid wine from the solids (pomace). This can be done using a wine press.
5. Aging
Transfer the pressed wine into 5 oak barrels for aging. Store the barrels in a cool, dark place for at least 12-18 months to develop complex flavors. Rotate barrels occasionally for even aging.
6. Filtering and Bottling
After aging, filter the wine to remove any sediment. Then, add 5 g of sulfites to preserve the wine. Finally, bottle the wine in clean glass bottles, ensuring they are sealed properly.
7. Labeling
Design and apply labels honoring Clark Woodsby and the Peju winery. Include details about the wine, including varietal, vintage, and tasting notes.
8. Tasting and Enjoying
Allow the wine to sit for a few months post-bottling for optimal flavor integration. Serve in a wine glass, and enjoy the unique flavors of the Peju 'Clark's Cuvee' Napa Valley Cabernet Sauvignon.
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