Each of the four clones was picked and fermented separately. Clusters were carefully inspected and hand sorted prior to sulphur-free destemming, then cold soaked for seven days. Only natural yeasts were present in each small lot; we do not inoculate for alcoholic or malolactic fermentation. Although each lot showed distinct quality, we singled out clones 7 and 169 for the final blend. That these earlier ripening clones proved exceptional in a wetter year is not surprising. After 20 months barrel aging in 100% French oak, the wine was bottled without finingor filtration.
The red and black fruit flavors characteristic of this site once again predominate in the 2011 Panek Vineyard Cabernet Sauvignon. The wine beautifully exhibits the caramelized brown sugar and maple syrup elements that make it such a pleasure to drink young. A shade more structured than its predecessor, this vintage is equally agreeable to food pairing and cellaring.
