Product Description:

The Cabernet was sourced from prime vineyards throughout California. Yields were controlled to create richer, riper fruit. A few small lots from cooler sites were blended in to add a savory component as well as freshness. Fruit was directly pressed upon arriving at the winery in small, separate lots. After a short maceration, the juice was racked, settled, and finished primary fermentation in stainless steel with 25% racked to new French oak barrels. All the wine completed malolactic fermentation. Rigorous blending trials dictated the final blend, and the wine was bottled after 10 months of aging.