Exclusively sourced from Totem Ridge vineyard located in Southern Knights Valley, high up on the Mayacamas Range. There are 7 different blocks of Cabernet, all on different exposures and elevations. The differences in microclimate yield a blend with a wide spectrum of flavors. The grapes were de-stemmed only, and then transferred by gravity to stainless steel fermentation tanks. After a long cold soak, the must was allowed to warm and ferment with indigenous yeast. After a steady fermentation to complete dryness, the new wine stayed on the grape skins for an extended maceration to develop mouthfeel and structure. The wine was pressed off 21 days after it went into tank. Malolactic fermentation was left to complete indigenously. Inky ruby/purple in color, the nose is intensely aromatic with concentrated black plum, notes of rhubarb, menthol and dry herbs. The palate is opulent and silky with firm tannins. Earthy, forest fruit and loam are further layered in veins of blackberry, black cherry and baking spices.