2023 Arnot-Roberts Montecillo Vineyard Cabernet Sauvignon Sonoma Valley, USA Lillian The fruit is fermented with

The fruit is fermented with native yeasts in open-top vats using gentle daily pump overs

Before being pressed

Depending on the vintage at most 25% of the tanks are allowed to go through malolactic fermentation

Malolactic conversion was by native bacteria

At the winery the grapes were given 15 days of whole cluster maceration in redwood fermenters to extract tannins

2023 Arnot-Roberts Montecillo Vineyard Cabernet Sauvignon Sonoma Valley, USA Lillian The fruit is fermented with44 year old vines planted at 1700 ft on the ridgeline that divides Napa and Sonoma Counties, high above the town of Kenwood. This healthy, old, dry farmed site is one of the most spectacular cabernet plantings that we have seen anywhere in the world. Vinified using native yeats for primary and malolactic fermentation. 30% whole cluster Aged 23 months in French oak, 30% new. Arrives March 18th 2023.