Winemaking: Over the years,
Cakebread has developed specific winemaking regimens for each
grape varietey it uses.
Depending on the grade, Chardonnay
is usually pressed in whole clusters, mostly or entirely barrel
fermented and a portion (from 15% to 35%) is allowed to undergo
malolactic fermentation. Barrel aging after fermentation can last
from 9 to 14 months.
The Cabernet Sauvignons are usually
blended with small percentages of one or more of the other Bordeaux
blending grapes. The wines are fermented in stainless steel tanks
and aged in oak barrels for 18 to 22 months after fermentations.
Each of the other varieties that
Cakebread Cellars uses to produce wines has similar specialized
regimens to achieve wines of very high quality.