2017 vintage – 75% Cabernet Sauvignon, 9% Cabernet Franc, 11% Merlot, 4% Petite Verdot, 1% Malbec. Estate fruit harvested from the northern reaches of Dry Creek Valley, where these Bordeaux varietals excel. The varietals develop exceptional character on the vineyard sites, receiving the right amount of sun and cooling fog which develops optimal flavors in the grapes. Grapes are de-stemmed, fully crushed, and cold soaked for 48 hours. The must is inoculated with the Bordeaux yeast strain and fermented/macerated in stainless steel tanks. The fermenting juice is pumped over the cap daily for extraction of color, tannins and flavor until dry. Once pressed it is stored until barreled in the winter. 65% of the Cabernet Sauvignon was aged in American oak barrels for 16 months in order to develop smoothness and complexity. An additional 35% was aged in new French oak to provide a subtle backbone of vanilla and toasted oak highlights. Tasting notes: Dark red with purple tints around the edges. Aromas of dark rich berries, dried herbs and earthy tones introduce this medium bodied Cabernet Sauvignon. Mid-range tannins are supported by cherry, plum and blackberry fruit followed by hints of oregano and bay leaf. Great structure and good acidity combine with a spicy finish.