2014 represented the 2nd consecutive drought vintage for Paso Robles. These warm dry conditions lead to the creation of intensely rich expressions of Cabernet. Smaller berries increase the skin to juice ratio for fermentation leading to darker color and added tannin. Acid and flavors also increase in concentration during drought years. In 2010 we started to contract Cabernet from the Sea Shell Vineyard and Javadi Vineyard to be the basis of our Twisted Paso Cab. These two vineyards have drastically different soils and topography, allowing us to produce a wine that truly represents the multiple facets of Paso Robles.
These grapes were hand harvested between September 23rd and October 8th 2014. They were destemmed and hand sorted into 4 ton fermenters. After 5 days of soaking at 40 degrees, the must was warmed and fermented with yeast D80. We use a routine of three punch downs a day with the occasional pump over to give the hard working yeast some oxygen to finish their job. Upon completion of primary fermentation, the ferments are pressed out and barrel aged in a mix of French and American Oak, 30% of which is new.