Winemaker Art Finkelstein personally oversees the hand harvesting, sorting and selecting of only the finest of these grapes before conducting to small batch, open top fermenters. The fermenting must is then punched down by hand several time a day for about 10 days. After a light to medium pressing, the wine is then aged for 20 months in new French oak barrels before bottling.

 

Ready to Harvest? 1		Harvest and Load into Bins 2
Wine train to Sorting 3		Sorting and Removing Material other than grapes (MOG) 4
Conducted to fermenters  and punched down by hand several time a day for about 10 days.  The fermented must is gently pressed and moved to barrel to begin its 20 months of aging. 5		The wine is then aged for 20 months in new French oak barrels before bottling. 6

This passion for excellence and winemaking expertise results in a well balanced 100% Cabernet Sauvignon having exquisite depth and structure, which is a delight on the palate with a long, clean finish. The up-front fruitiness of the grape, soft, elegant tannins and a hint of toasty oak make this a very accessible wine easily enjoyed now or in 5-10 years from now.