Jayson by Pahlmeyer Cabernet Sauvignon

Our mountain grown Cabernet Sauvignon was harvested at night to deliver naturally cooled grapes to the winery. Whole clusters were gravity-fed onto a vibrating table for hand sorting.

clusters were gently de-stemmed, delivering whole berries for a final hand sorting. After several days of cold maceration, the fruit entered primary fermentation for two to three weeks, then gently pressed in our stainless-steel basket. The wine finished malolactic fermentation in barrel, then aged for 17 months in 70% new French oak barrels.