the fruit: We source the fruit for our Cabernet Sauvignon from vineyards with red volcanic soil and hillside locations in Mendocino and Lake Counties. The warm days and cool nights allow the grapes to develop complexity and depth. the labor: After a night harvest, we cold-soak the fruit for 24 hours to extract as much color from the skins as possible. We inoculate the must with a yeast strain that accentuates Cabernet's signature dark fruits and full body, then ferment in stainless steel tanks for 10 days. The wine is aged for 20 months in a combination of new and used American, French, and Hungarian oak barrels. the reward: Starts with aromas of dark cherry fruit, currant, toasty oak, and vanilla, followed by flavors of dark cherry, blackberry, cassis, smoky clove and sweet vanilla. pairs well with: Marinated beef skewers, cheesy twice-baked potatoes & a classic vintage movie.