The Estate grapes were cold soaked for a period of 3-4 days and then fermented up to a maximum temperature of 94 degrees. The wines were drained off the skins after a total maceration of 7 12 days. The wine was then racked to barrel to undergo malolactic fermentation and to age. This wine was aged in 100% French oak barrels, 80% of which were new. The cooperage is a blend of medium, medium-plus, and heavy toast barrels from a variety of forests. This blend of coopers, forests, and toasts lends the wine more layers and aromatic complexity. The cooler vintage allows more of the red fruits to shine in the 2018 PlumpJack Estate Cabernet Sauvignon. The nose shows aromas of ripe cherry and raspberry, rose petal, anise, and a touch of blueberry and blackberry underneath. The barrels add layers of vanilla, toffee, nutmeg, cardamom, and cedar. These flavors come through on the palate as well, which is silky upon entry with a mouth-filling mid-palate, and showcases big and bold, yet fine and velvety, tannins throughout. The finish lingers for an eternity and eventually leaves you with the impression of bakers chocolate and espresso.