(2013 Vintage) Individual vineyard lots are fermented and aged separately. Cold soaking prior to fermentation. Fermented in open top and closed tanks. Best lots receive extended maceration. Aging in French tight grain oak barrels. Blending to produce the richest, most complex Cabernet possible.
Wine Spectator(1995 Vintage) Rating: 90/100 - As reviewed by Wine Spectator on 06/15/98