The fruit for our 2010 Cabernet Sauvignon was selected from four of our estate vineyards in Paso Robles. It was handpicked at night in small lots to ensure perfect quality and ripeness. Afterwards, the fruit was destemmed and gently crushed into temperature controlled stainless steel tanks. Pump-overs took place regularly to enhance color and help extract tannins from the skin. After pressing, the wine was racked into barrels to complete malolactic fermentation and aging. Before bottling, we blended in 19% Petit Verdot from our Huerhuero and Adelaida Springs vineyards to round out the blend. The Petit Verdot enhances mouthfeel and structure.