Cousin Idd’s composition has changed from vintage to vintage, but the goal has always been the same: to make a delicious and complex blend of Bordeaux varietals with focused, spicy red fruit and a harmonious tension between acid and tannin. This year, the darker fruit and bigger tannins of Cabernet Sauvignon are accented by the rich, plummy, floral characters of Malbec and a vibrant streak of red fruit, juicy acidity and green spice from Cabernet Franc. This is a food-friendly wine that will evolve beautifully over the next 5+ years. 16 barrels produced.
Destemmed but not crushed to open-top, 3⁄4- and 1.5-ton bins. Lots were left an average of ~15% whole-cluster. Inoculated with specially selected yeasts (BDX, MT, Clos, T73, BRL97 & UV43). Hand-punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 3 Brix. Pressed at dryness after 12 days average skin contact. Settled 2 days average before barreling.