The Cabernet grapes were carefully hand harvested by block and hand sorted, then gravity fed into small, open top fermenters for a 3-day cold soak before primary fermentation. After fermentation, the wine was racked by gravity into oak barrels for malolactic fermentation and aging. The blocks were aged separately for months before the final blend was assembled and sent back to barrel for more aging, then to bottle to allow the flavors to integrate. The wine aged in barrel for 28 months, 75% new French oak, 19% new American oak
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