In Oakville, between the Vaca and Mayacamas Mountains in California’s Napa Valley, you’ll find some of the richest soil known for producing some of California’s most coveted Cabernet Sauvignon. This grape varietal thrives here thanks to the cool northern bay breezes and warm inland air.
The grapes are hand-harvested in the early morning and then delivered to the winery where they are sorted, de-stemmed and crushed. Fermentation begins under warmer temperatures to extract color and flavor from the dark, ripe grape skins. As the alcohol rises, the vat is cooled slightly to prevent over extraction. A post fermentation maceration with the skins occurs prior to the release of the juice into oak barrels made of French oak. Maturation occurs for 18-20 months. A selection of barrels are blended to make the final wine.