We harvested the grapes when they reached their optimum flavor maturity and sugar-to-acid balance, then rushed them to our nearby winery for gentle crushing. We fermented the must (juice and skins) with a selected yeast strain in temperature-controlled stainless steel tanks until dry. To retain fruit-focused expression, we pressed the Cabernet Sauvignon at the end of the primary fermentation. Aging with French and American oak from a variety of coopers matured flavors and added an array of sweet oak spices.