Joyce Vineyards, Cabernet Sauvignon, San Benito, California 2017

The grapes were 100% destemmed and left on the skins with minimal extended maceration 7 days past dryness and full fermentation. This varietal took longer to ferment than the other reds; taking 14 to 17 days. The wine was aged on heavy lees for 16 months. No new French oak was used. Unfined and unfiltered.