Unlike traditionally made Cabernet Sauvignon, the fermentation process for Coral excludes contact with the grape skins, yielding a very lightly colored blush wine. In addition to whole cluster pressing the grapes right away, we pick for Coral several weeks before we begin picking for our traditional Cabernet Sauvignon. This gives the wine a unique fruit profile as well as a bit more acidity. Bottled with 6 grams per liter residual sugar, this wine is slightly off-dry but balanced by vibrant fruit and acid.