Cult of Ceres Serritor MMXVIII

Winegrower’s Notes The 2018 Serritor Cabernet is sourced from our Southwind Estate Vineyard. Located on
the southern edge of the Walla Walla Valley AVA on the Oregon side, this 64-acre high elevation vineyard peaks at 1,441
feet, boasts many different aspects and soil depths over fractured basalt, and is redefining Walla Walla Cabernet Sauvignon. Serritor takes its name from Ceres’ helper god “who digs”, and is a Cabernet based blend that showcases the power, concentration, structure and finesse that are hallmarks of this unique and special vineyard.

Vintage Notes The 2018 vintage will be regarded as an exemplary growing year. It was as another warm vintage with perfect ripening weather, resulting in wines deeply concentrated in color, with big flavors, freshness, and balance. The Walla Walla Valley cycled through a cool April, which slowed down bud break, then the heat came in May with near record high temps, cooling just in time for bloom, resulting in ideal conditions for grape set. Having a larger crop load provided protection from the extreme heat of July and August, allowing time to thin down the crop to the perfect clusters. September weather is always the final determination and exclamation point on a vintage and we couldn’t have imagined better weather, which lasted through the end of harvest on November 1st. This provided the optimal hang time and flexibility to pick at different times, building complexity into the final blend. We started picking the three separate clones – starting at lower elevation and picking up the hill – on October 12th with the Cab Sauv clone 47, then October 18th with the Cab Sauv clone 33, and the final pick of Cab Sauv clone 04 and Petite Verdot on November 1st. Our highest block of Cab Sauv, at an elevation of 1,441 feet, was picked last and co-fermented with the Petite Verdot in 500 L French oak puncheons.

Blend – 95% Cabernet Sauvignon, 5% Petit Verdot (co-fermented)

Appellation – Walla Walla Valley | Vineyard – Southwind Estate: 3 Blocks; 3 Clones (33, 47, 04)

Wine Analysis – 5.9 grams/L Total Acidity | 3.73 pH | 14.5% Alcohol

Techniques – Fermented in individual puncheons and stainless steel tanks. 14 – 17 day maceration in stainless steel. 37 day maceration in puncheons that were cofermented with Petit Verdot.

Oak Program – 100% new French oak barrels. Barrel aged 20 months on fine lees and racked once before bottling. Bottle aged nearly 3 years prior to release.

Production – 600 bottles

Price $300 COC Members ONE 3-pack price | $480 COC Members TWO 3-pack price ($240 each)