Grapes from sites throughout the North Coast were harvested at optimal maturity, then de-stemmed and gently crushed into open-top stainless steel fermenters, at warm temperatures, to fully extract color and flavor. The fermented wine then was racked to a combination of French and American oak for aging of which 20% was new. During the aging process the wine lots were tasted throughout and blended back together just before bottling. “Dramatic aromas of blackberry, red and black currants. Lifted flavors of blackberries and raspberries, with hints of roasted coffee and earthy character throughout. Complex and nuanced mocha and black pepper frame a toasty rich finish.” 95% Cabernet Sauvignon, 5% Merlot.