"The grapes were destemmed and sent to cone sweep and rotary fermentors, both of which allowed for a more controlled maceration, which improves mouthfeel and flavor extraction. The must fermented at temperatures between 85°F and 92°F to add depth and concentration. Following fermentation, the wines were drained and pressed at dryness with a few lots left for extended maceration to smooth out the tannins and enhance the mouthfeel. In the early winter, the wines were racked to barrel, where they aged in new and conditioned French and American oak barrels. Much of the blend was made in the summer of 2012 and then returned to barrel for an additional eight months of aging to better integrate the flavors before the final blend was assembled. This Cabernet was blended with Merlot grapes to introduce a touch of jam, while a small portion of Petite Sirah added dark fruit and structure." ~ Winery notes
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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.