Hand harvested fruit is processed within 30 minutes of picking. Hand sorted, the fruit is gently de-stemmed in a French Delta de-stemmer and transported, intact, to small 2-4 ton temperature controlled stainless steel fermenters. Fermentation and maceration lasts for 3-4 weeks. Following fermentation the final blend between the four varieties is committed to and as malolactic fermentation begins, the wine goes into new French oak barrels stored in caves 10 floors below the fermenting cellars. During an average of 22 months, depending on the vintage, the wines are periodically racked, always barrel to barrel using air pressure; at the end of the first year, if necessary, they are fined with egg whites. Here in these deep, cool cellars the wines literally age in the soils from which they grew. 2016 vintage – 75% Cabernet Sauvignon, 5% Merlot, 15% Cabernet Franc, 5% Petit Verdot. “This is an extremely pretty wine from a classic vintage. I love the very warm earthy Cabernet tones – is this from Bordeaux? Layer upon layer open as the wine aerates. Tobacco and ripe berry jam aromas blend so beautifully with a subtle vanilla-smoky oak background. One could go on and on as there are so many agreeable facets to ponder and enjoy. Wow! The flavors to do not disappoint either. The multi-faceted aromas are echoed in the flavor and are surrounded with a mouth filling richness of ultra-fine and ripe phenolics with a delicious bold finish.