Vinifying the fruit from each vineyard separately, Ed Sbragia and his winemaking partner Laurie Hook used gentle pump-over techniques for optimal extraction, and then aged the wines in hand-selected, custom-toasted barrels of new French Nevers oak. The wines went through 100% malolactic fermentation for added complexity and softness, and were aged just over two years before Ed selected the Cabernet Sauvignon blend from seven different single-vineyards. Also added to the blend is a touch of Cabern...