Our Cabernet Sauvignon is crafted with the utmost respect for the integrity
of the grape and with the goal of carefully extracting all this noble
varietal has to offer. The clusters are hand harvested in the vineyard at
sunrise. As they cross the sorting table they are still cold from the
nighttime temperatures and only the best clusters are de-stemmed and make
their way to the fermentation tank. The grapes will rest for several days in
the vats to benefit from a “cold soak”, extracting beautiful fruit character
from its own pure juice and skins.

At the onset of fermentation, the grapes will gradually pick up heat and the
skins will begin to rise to the top of the fermentation vessel. In the early
stages, we will gently pump the juice back over the skins to give the
fermentation plenty of air and allow for excellent contact between the juice
and skins. During peak fermentation activity, we may do the process several
times each day and employ such practices as delestage, where we remove all
of the juice from the tank to allow for complete extraction before returning
the free run juice to the grape skins.

Following fermentation we will gently drain the free run juice from the tank
and move the wine to French oak barrels. Here, the wine will undergo
malolactic fermentation at cave temperatures as they age. The wine is
generally racked or removed from the barrels every 3 months to allow the
wine to temporarily breathe in tank before it is returned to barrel. After
about 22 months in barrel the wine is ready to be bottled where it will then
age for an additional year and a half before being offered.