The Cabernet Sauvignon was fermented in small lots to capture the essence of the vineyard sites where the grapes are grown. Throughout the growing season, the winemaking team walked each vineyard to determine when the grapes had reached the peak of maturity. The grapes were then harvested by hand into half ton picking bins and delivered to the winery. After de-stemming, berries were hand-sorted to ensure that only the best fruit went into the tank. The grapes were cold soaked for up to two days before the start of fermentation (which lasted five to seven days at temperatures between 85° and 90°F). This was followed by an extended maceration of up to 30 days to achieve the desired extraction of flavors. The wine was then drained from the tank and put into 100% French oak barrels (50% new) for 26 months of aging.

Made with full extraction and long skin contact, this wine is made to maximize body and weight while having long silky tannins. The 2007 Cabernet Sauvignon exhibits a beautiful depth of deep red - purple color. The nose shows aromas of black cherry fruit with a touch of sweet vanilla and a hint of mint. In the mouth, the wine offers rich flavors of blueberry and blackberry on the palate and echoes the vanilla bean note brought forth by the French oak. Tannins are soft and supple with a rich round mouth-filling finish. No Blending was needed - 100% Cabernet Sauvignon.