The fruit for our 2015 Kukeri Cabernet Sauvignon are sourced from a vineyard located in north-east of the town of Yountville. The grapes were handpicked in the beginning of September, sorted and de-stemmed into small fermentation bins and allowed to cold soak for 5 days to help stabilize the color and enhance flavor. It was fermented for 12 days and punched down 3 times a day, with an additional 5 days extended maceration to increase extraction, producing Cabernet with concentrated tannins and complex, and ripe flavors, trademark of the Yountville appellation. The wine is then gently pressed and aged on fine lees for 24 months in 50/50 French and American barrels with 50% new French oak to preserve the delicate notes and mouthfeel.