2017 was an incredible season overall. We were thrilled with the growing season producing very high-quality grapes. Harvest went well with higher than expected yields. Our grapes were harvested and in fermentation vessels prior to the start of the Northern California fires.
The Cabernet Sauvignon was fermented in 1.5ton Macro bins and manual punch downs were done numerous times daily through fermentation. The wine was aged in French oak for 20 months and bottled September 2019. We held it for eight months prior to release.