All the fruit was gently destemmed and crushed, then inoculated with Pasteur Red yeast. Fermentations were pumped-over twice daily with the temperature peaking at 88 F. Maceration time varied from 14 to 30 days depending on vineyard block. The wine was then aged for 20 months in French oak barrels (45% new). Rackings occured every 4 months until bottling. The final blend is 88% Cabernet Sauvignon, 10% Cabernet Franc, 1% Petit Verdot and 1% Malbec. This wine can age 10 to 15 years with proper cellaring but is drinkable now.