Immediately after hand harvesting the clusters, we brought them to our nearby winery in Rutherford. We destemmed and lightly crushed the grapes and then cold soaked the must (crushed grapes) for two to four days for gentle flavor extraction. During the 10- to 12-day fermentation, we pumped over the cap to mix the flavor-rich skins into the juice. Malolactic fermentation rounded the acidity, while barrel aging softened the tannins and added sweet oak spices. We choose 100 percent new barrels to complement the powerful Cabernet Sauvignon flavors.