| Origin |
Atlas Peak District - Napa Valley |
| Soil composition |
The vineyards are planted up to 1,800 feet above the Napa Valley floor, in the volcanic soil series Boomer Gravelly Loam, Perkins Gravelly Loam and Aiken Loam, all soils formed in material weathered from basalt and andesite. |
| Harvest |
The Cabernet Sauvignon grape harvest end of September. |
| Vinification |
Each vineyard block was fermented individually to maintain the distinctive characteristics of its grapes. Fermentation took place 10-14 days in temperature-controlled tanks. After the new wine was removed from the skins, it was racked into primarily French oak barrels where it went through complete malolactic fermentation. |
| Ageing |
When the barrel ageing period was completed after 16 months, the wine in each barrel was tasted and the final selections made. Individual barrels were racked resulting in the final blend. |