100% Cabernet Sauvignon
Oak: 5% New French, 15% 1-year-old French, 80% neutral
Alc. By Vol: 14.4%
Now to 2028
All of the fruit was gently destemmed and crushed, then inoculated. Each fermentation was pumped-over twice daily, with the temperature peaking at 90º F. Maceration from 12 to 28 days, barrel aged 10 months.