All the grapes in this classic varietal come from five Sonoma County appellations: Sonoma Valley, Dry Creek Valley, Russian River Valley, Alexander Valley and Sonoma County. Hand-picked from mid-September through early November, the fully ripened clusters are then crushed into temperature-controlled stainless steel tanks and fermented from eight to fifteen days. The wine is then aged in different lots for fourteen to sixteen months in new American and French oak, and then blended. Once bottled, we hold the wine another four to eight months so that it’s fully developed by the time we release it. The result is a full-bodied Sonoma County Cabernet Sauvignon with rich mouthfeel, moderate tannins and deep color accentuating the taste of black currant, plum, blueberry and spicy oak.