Cabernet Sauvignon carries complexity & weight and delivers dark fruit, dark spice, and a rich mouthfeel, incredibly complex and pleasing. This variety is called the King of wines and is the most popular grape in the US for a reason: it is incredibly complex and flavorful. The 2019 vintage had a hot summer with a cool fall, allowing the Cabernet Sauvignon to reach full ripeness slowly while retaining fresh fruit & acidity. The grapes are cold soaked and fermented with whole berries at cold temperatures, to achieve a partial carbonic maceration and maximize fruit-forward aromatic expression. These techniques result in a vibrant fruit profile and lighter tannins. After fermentation, the wines are left on the skins for an extended maceration to ensure full extraction of flavor and soft tannins from the skins before pressing and being transferred to oak on 100% full lees. This mix of techniques allows the maximum expression of fruit, spice, and lees aromas to produce an intense wine displaying the best qualities of these grapes and vineyards. This wine was aged in 40% new oak barrels, with a mixture of French and American oak. Barrel aged for 20 months, to balance and elevate the wines. The wine was aged on the yeast lees and stirred (battonage) monthly to extract a rich mouthfeel.