balanced and bright acidity, tannins and
sugar levels. We harvested the grapes
between September 13, and October
Consistent with Lancaster Estate’s
commitment to making wines of
authenticity and place, all of our wines
are estate grown, produced and bottled.
Native yeasts are used for primary
fermentation while secondary malolactic
fermentation occurs naturally in barrel.
To preserve the truest expression of our
estate, the Lancaster Estate 2013
Cabernet Sauvignon was gently fined
and then bottled unfiltered. The 2013 was aged 22 months in 100%
French oak. We chose barrels from
several coopers including Darnajou,
Taransaud, Demptos, Saury, and Bel
Air. 70% of the barrels were new, and
coopered using a combination of
Medium Plus, Medium Long, and
Heavy toast levels to provide better
integration and balance.