Focusing first on the Cabernet fruit from our mineral-rich, volcanic soil sites nestled on the hillside slopes in the Alexander Valley. This vintage’s blend is uniquely crafted with a delicate inclusion of Malbec, and a hint of Merlot and Petit Verdot, showcasing intense black fruits enriched with lengthy velvety tannins. All of our fruit is hand harvested and brought into the winery within hours of being picked. Everything is methodically and obsessively sorted. A cold soak of 4-7 days with minimal air incorporation starts the extraction and then cool fermentations with native yeast carry out the remaining. Air and temperature are controlled throughout the 14-28 day fermentation and extended maceration is determined lot by lot when I walk the fine line of full extraction but still keep an elegant and silky texture. Wines go through malolactic fermentation in barrel and are aged (sur-lie) for 18 months in French oak and concrete.