We handpicked all our Cabernet Sauvignon early in the morning while temperatures were chilly. The whole clusters were delivered to the winery in small bins. The fruit was gently destemmed from the rachis (stems) then moved to stainless steel tanks for fermentation. After 4 days of cold soaking, we initiated fermentation. Once primary fermentation was completed, the new wine was drained and pressed from its skins and pumped to a fresh tank. After the wine had settled in tank, the new wine was pumped off its sediment to barrels and secondary fermentation began. Malolactic fermentation was completed in barrel which helped soften the wine. Aged on light sur lie, in 100% brand new French oak for 24 months the resulting wine was racked from barrels to tanks for the final blend assemblage then held until bottled.