" The grapes for our 2009 Cabernet Sauvignon were gently destemmed, but not crushed, leaving a significant portion of whole berries for fermentation. The must received eight to ten days of skin contact to extract intense color and flavor before fermentation. A mixture of rotary and cone sweep fermenters were used to gently blend a portion of the juice and skins, preventing tannic bitterness. Temperatures were kept at approximately 85°F during fermentation to yield a richer, rounder mouthfeel. After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and add complexity.
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Rooted in an unwavering dedication to sustainability, Frei Brothers Reserve wines are a pure expression of the land. Winegrower Jim Collins begins by selecting the growing region that is best suited to a particular varietal to craft a collection of award-winning Sonoma County wines. Founded in 1890 by Swiss immigrant Andrew Frei, Frei Brothers Reserve has been instrumental in establishing Sonoma County's worldwide reputation as a premier winemaking region. Today, Frei Brothers Winery is a certified participant in the California Sustainable Winegrowing Alliance. For more than 30 years, Frei Brothers has maintained a deep commitment to sustainability, both by preserving natural resources and upholding the quality of its wine – for today and for generations to come.