Grapes are hand-harvested, destemmed, and hand-sorted. Cold soak lasts for 3–5 days, followed by a 14 day fermentation with three daily pump-overs during the peak of fermentation with an additional 12 days of extended maceration to optimize the flavor, mouthfeel, and tannin structure of the wine. Once drained and pressed the wine is transferred to French oak barrels for malolactic fermentation and ageing. Aging lasts for 22 months in 100% French oak (40% new). Blend of 96% Cabernet Sauvignon, 2% Cabernet Franc, 2% Merlot