Ohio Wines

Notes

The key to this silky smooth Cabernet comes from oxygen. Yes, the very same oxygen than can quickly destroy a wine and turn it oxidized with nutty characteristics that are similar to Sherry cooking wine. However, in this wine, oxygen is introduced on a very small scale over a long period of time. There are fancy, expensive machines out there that will introduce miniscule amounts of oxygen to a wine for you, but we do it the old fashioned way: lots of time in a barrel. The wood of an oak barrel is porous and does allow small amounts of oxygen into the wine. When you do this over an extended period, it allows the tannins in the wine to slowly break down and smooth out causing that silky feeling on your tongue versus the sharp drying sensation of a wine that hasn’t been micro-oxidized. Following the completion of the 2018 vintage, a portion of the production (this lot) spent 28 months in neutral French oak barrels before I felt the smoothness was where I wanted it to be. The result is one of my favorite wines I’ve ever produced. We bottled this wine on August 24th, 2021.