Select fully ripe Cabernet Sauvignon grapes from the Finger Lakes region. The grapes should be harvested in the morning to maintain freshness.

Harvesting the Grapes

Remove the stems and crush the grapes to release the juice. This can be done by hand or using a grape crusher.

Crushing and Destemming

Transfer the crushed grapes to a fermentation vessel and add the yeast. Allow it to ferment for about 7-14 days at a controlled temperature of 20-25°C (68-77°F).

Fermentation

After fermentation, press the mixture to separate the liquid (wine) from the solids (pomace).

Pressing

Transfer the wine to oak barrels for aging. Allow it to age for at least 6 months, although longer aging can enhance the flavor.

Aging

Once aged, filter the wine and add sulfites for preservation. Bottle the wine in clean, sterilized bottles.

Bottling

Allow the wine to sit for a few months before enjoying it to let the flavors mature.

cabernet sauvignon

Recipe information

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