This wine is made from Cabernet Sauvignon grapes grown primarily on the east side of the Napa Valley. The vineyards in this area benefit from cool mornings and late afternoon sunshine. The soil composition and vineyard slope allows for smaller berries with more concentrated color and ripe flavors.
Bunches are de-stemmed, crushed and fermented in stainless steel. During fermentation the juice is pumped over the skin daily to extract color and flavor from the grape skins. A post fermentation maceration on the skins last for a few weeks before the wine is racked and matured in smaller barrels or vats. After 12 months the wine is bottled.