Varietal
83% Cabernet Sauvignon, 5% Petit Verdot, 5% Rubired, 4% Petit Syrah, and 3% other grapes
pH
3.72
Titratable Acidity
0.56g/100ml
Residual Sugar
0.67g/100ml
VINEYARDS
About 100 kilometres from San Francisco and sitting at the foot of the Sierra Nevada Mountains, California’s Central Valley produces Cabernet Sauvignon fruit of outstanding quality. The favourable weather conditions of this region create an environment during the growing season in which the grapes enjoy plenty of hang time. The natural protection and favourable microclimate offered by the nearby mountains and rich soil have yielded exceptional Cabernet Sauvignon.
WINEMAKING
The grapes for Barefoot Cabernet Sauvignon were harvested at optimum ripeness which led to easy extraction of colour and velvety tannins. The winemaker selected particularly aromatic yeast strains and employed a warm fermentation process resulting in more intense flavours and fruitier aromatics. Proper storage after fermentation has added complexity and balance to the wine.
