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The Napa Valley Cabernet Sauvignon is sourced from premier vineyard sites across the region’s most esteemed appellations, including the Sequoia Grove and Tonella Estate vineyards in Rutherford, along with select parcels from renowned growers such as Morisoli and Beckstoffer in Rutherford, Stagecoach in Atlas Peak, Lamoreaux in Oak Knoll, and Healy in St. Helena.
All grapes are hand-sorted before undergoing a cold soak, followed by fermentation with select French yeast strains. Each lot is fermented in small batches with daily pump-overs to enhance extraction and complexity. The wine then completes malolactic fermentation in French oak barrels and is further aged in oak prior to bottling, resulting in a refined and structured Cabernet Sauvignon.
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