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We both hand pick and hand sort our Cabernet grapes after picking them in the early hours of the morning. We sometimes will do two or three passes to make sure only perfect berries go tumbling in the steel tanks for fermentation. The importance here is that we use individual small tanks to keep our lots separate, versus other wineries that will blend them all together.

We ferment the wines while performing punch downs for maximum skin contact to extract the gentle tannins from the skins. Then we press off the juice into medium-toast French barrels for aging keeping care to keep the individual lots separate. Because we take care throughout this small-lot process we can offer this exceptional Napa Valley Cabernet Sauvignon.