I only work with small Coombsville farmers (1-3 acres) so I can maintain control over the farming and maintain lasting fruit sources (aka consistency).

Aged for 20 months in 25% American and 75% French oak (of which 80% is new).

As usual with the PRIME Cabernets, I picked at moderate sugar levels despite harvesting well into October. The reason I am drawn to the cool climate of Coombsville is because of this extra bit of hangtime without the grapes turning to raisins.