Rutherford Ranch Napa 2020 Recipe

Winemaking Process

1. 1

   Harvesting

   Carefully hand-pick ripe Cabernet Sauvignon grapes from the vineyard. Ensure that only the best grapes are selected for optimal flavor.

2. 2

   Crushing and Destemming

   Place the harvested grapes into a crusher-destemmer machine to remove stems and crush the grapes, leaving behind the juice and skins.

3. 3

   Fermentation

   Transfer the crushed grapes into a fermentation vessel. Add sugar and water to the must (the mixture of juice, skins, and seeds). Then, sprinkle the yeast over the top and stir gently to incorporate.

4. 4

   Primary Fermentation

   Cover the fermentation vessel with a clean cloth and allow it to ferment at room temperature for about 7-10 days. Stir the must daily to help extract color and tannins from the skins.

5. 5

   Pressing

   After primary fermentation, press the must using a wine press to separate the liquid from the solid grape skins. Collect the free-run wine in a clean container.

6. 6

   Secondary Fermentation

   Transfer the pressed wine into a clean fermentation vessel (preferably an oak barrel). Add oak chips to the wine for flavor enhancement. Allow it to undergo malolactic fermentation for about 2-3 weeks.

7. 7

   Racking

   After secondary fermentation, siphon the wine off the sediment into another clean vessel, leaving the sediment behind. This process helps clarify the wine.

8. 8

   Aging

   Age the wine in the clean vessel for at least 6-12 months, tasting periodically to check for flavor development.

9. 9

   Bottling

   Once the wine has aged to your liking, bottle it using a siphon and ensure that each bottle is filled to the appropriate level. Cork them securely.

10. 10

    Labeling and Storage

    Label the bottles with the vintage year and type. Store in a cool, dark place to continue aging until you're ready to enjoy.