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Winemakers dream of vintages like 2012 — an ideal early-spring budbreak, no frost, steady bloom and fruit set under clear skies, and a long stretch of warm days, cool nights and foggy mornings until harvest. Rains held off until late October, allowing the best conditions for ripening, with high temperatures in the mid-80s and notably few hot days. Generous crop levels meant that only perfect small-berried clusters were brought into the winery. In the tank the dark, aromatic must quickly developed bing cherry and cassis flavors and classic balance and varietal character. A collector’s year for Cabernet!
After selective hand-harvesting, grapes were sorted and destemmed, cold soaked for three days and, after yeasting, feremened on the skins for three weeks, reaching a peak of 81˚ F. Midway through fermentation, we performed a délestage to invigorate the yeast and improve extraction. The wine was drained at dryness, gently pressed and barreled down, completing malolactic fermentation several weeks later. It aged 16 months in mostly French and a little American oak, two thirds of it new.
Your eye is drawn first to 2012 Trivium’s red-black center. Then it opens, with sweet dark-toasted oak, slightly overripe tree fruit and blackberries, scents of cinnamon bark, an herb bouquet, even a hint of small-batch bourbon. The first taste is of layers of cherries and cassis and sweet oak supported by perfect acidity. Deeper, meatier flavors follow and fill the mouth, supporting by well-developed tannins. Fully harmonious after two years in bottle, this Trivium calls for a savory roast or grilled chop. Drink with old friends, but save some for yourself!