The grapes were harvested in the early morning to keep the fruit as cool
as possible before being destemmed and sent directly to tank. The lots
were cold soaked for two to three days until we warmed them up and
began fermentation at temperatures ranging from 88°F to 90°F. The
wine was pumped over up to three times per day. After daily lot tastings,
we determined draining times, which left some Cabernet lots in
fermentors for extended maceration. Each lot was evaluated separately as
it aged, blended together and placed back into the original barrels to
marry together until bottling. This wine was left unfined and aged in a
combination of new and used French, American and Hungarian oak for
14 months.