Description

We picked our Sonoma County Cabernet Sauvignon early in the cool mornings, then destemmed the grapes to small, open-top stainless steel tanks. They fermented at moderate temperatures and then underwent extended maceration for close to two weeks. The wine was then basket-pressed, settled for two days and racked to barrels for malolactic fermentation. The wine was aged for fourteen months in French barrels, using a blend of new and neutral oak.