100% Cabernet, hand picked estate fruit.
To further the complexity of the fruit, they use three different fermentation methods– Static, Cold Soak and Rotary Fermentation (in equal ratios). Extended maceration time allowed for maximum extraction of color and phenolics. After fermenting to dryness, the wine was settled before being moved to barrels. The entire lot was aged in French and American oak, 15% of which was new wood, where it underwent malolactic fermentation. The wine was then racked every three months, as well as topped every two weeks, to achieve maximum clarity.