All of the fruit was gently destemmed and crushed, then inoculated with Pasteur Red yeast. Fermentations were pumped-over twice daily, with the temperature peaking at 88º F. Maceration time varied from 14 to 30 days depending on vineyard block. The wine was aged for 20 months in French oak barrels (45% new). Rackings occurred every 4 months until bottling in August of 2008. The final blend is 88% Cabernet Sauvignon, 11% Cabernet Franc, and 1% Petit Verdot. This wine is drinkable upon release, but has the ability to age for the next 10 - 15 years.