Cabernet Sauvignon grapes were harvested from nine individual vineyard blocks, divided between five distinct clones. The estate’s Cabernet Sauvignon vineyards are planted up to an elevation of 1,800 feet allowing excellent air movement in the well-drained, volcanic soils.
Temperatures throughout the winter months were mild with below normal rainfall, marking a third consecutive year of drought conditions for Napa Valley. A dry spring with slightly higher temperatures than normal provided excellent weather conditions for flowering and uniform fruit set. Dry conditions prevailed throughout the summer and early fall. Warm daytime temperatures along with cool night time temperatures into the autumn months assured healthy and completely ripe Cabernet Sauvignon grapes rich in winemaking potential.
Harvest took place September 18 to October 21 with the vineyard blocks at the highest elevations harvested first. Particular attention was paid to grape selection in the vineyard, so that only perfect bunches with uniform ripeness arrived at the cellar. The Cabernet Sauvignon grapes were harvested by hand in the cool morning hours. Careful attention was paid to the fermentation process to preserve the varietal aromas and create a balanced structure to the wine.
The wine was aged for an additional 15 months, during which time the individual lots were tended and tasted continually. The wine was blended and bottled on the estate, then aged for one more year in the bottle before release.