Cabernet Sauvignon
Our primary goal is to make our wine representative of the character of the Stags Leap District Appellation. Our grapes are hand harvested in the vineyard at dawn. As they are spread out on the sorting table they are still cold from the nighttime temperatures and only the finest clusters are de-stemmed and make their way to the fermentation tank. The grapes will rest for several days in the vats to benefit from a “cold soak”, extracting beautiful fruit character from its own pure juice and skins.

As fermentation begins, the grapes will slowly pick up heat and the skins will begin to rise to the top of the fermentation vessel. In the early stages, we will gently pump the juice back over the skins to give the fermentation plenty of air and allow for excellent contact between the juice and skins. During peak fermentation activity, we may do the process several times each day and employ such practices as delestage, where we remove all of the juice from the tank to allow for complete extraction before returning the free run juice to the grape skins.

Following fermentation we will gently drain the free run juice from the tank and move the wine to French oak barrels. Here, the wine will undergo malolactic fermentation at cave temperatures as they age. The wine is generally racked or removed from the barrels every 3 months to allow the wine to temporarily breathe in tank before it is returned to barrel. After about 22 months in barrel the wine is ready to be bottled where it will then age for an additional year and a half before being offered.


Click for 2009 Cabernet Sauvignon Tasting Notes

Click for 2008 Cabernet Sauvignon Tasting Notes

Click for 2007 Cabernet Sauvignon Tasting Notes


Sauvignon Blanc
Our 2012 Sauvignon Blanc was crafted in the most traditional style of winemaking. Hand harvested and gently whole cluster pressed, the juice was collected and moved directly to barrel. We have used neutral barrels, meaning no sensory influence from the oak, but the barrel provides us with the perfect vessel to allow each small lot to ferment with indigenous yeast and benefit from direct lees contact and battonage. We also find the barrel to be perfect for proper aging of the Sauvignon Blanc, which is bottled after seven months.

Click for 2012 Sauvignon Blanc Tasting Notes

Click for 2011 Sauvignon Blanc Tasting Notes

Click for 2010 Sauvignon Blanc Tasting Notes

 

Click here to Order

 

 
Malk Family Vineyards - Napa, California - 858.795.0699 - www.malkfamilyvineyards.com