In 2007, we experienced some heat in late August and early September that pushed our white grapes to rapid ripeness, but our later ripening Bordeaux reds, such as the Cabernet, matured beautifully at the right time. Classic French winemaking techniques were used in crafting this Cabernet Sauvignon: pumpovers twice per day with aeration, pressing at near dryness, and blending of other Bordeaux varieties to produce a complete and complex wine. The cuvee was aged for 16 months in a blend of French, Hungarian, and American oak cooperage, 38% new. The wine was bottled in July 2009.