(2007 Vintage) In 2007, we experienced some heat in late August and early September that pushed white grapes to rapid ripeness. Our later-ripening reds however, held back to develop more slowly, but just as beautifully. We used a 2 to 3 day cold soak of selected lots of Cabernet Sauvignon and an overnight soak with the remaining varietals. Specially selected yeast strains were used to create added complexity. Traditional Bordeaux techniques of pumpovers being conducted two times per day with aeration early in fermentation, and shorter, gentler pumpovers later were used. The wine was pressed at or near dryness, settled and racked several times in tank, and put to barrel for aging. The wine was then aged for 18 months in a blend of French, Hungarian, and American oak barrels, followed by bottling in July 2009.