||5% Cabernet Franc, 80% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot
||Grapes were gently crushed, and lots fermented separately on the skins for an average of seven to ten days. During this time, a twice-daily pump over regime infused the fermenting juice with flavor, soft tannins and color. The wine was pressed from the skins into 60% French and 40% American oak, with 100% new oak barrels. Racking occurred during the 26-months aging, and winemakers Doug Gore and Renzo Cotarella tasted through the best wine lots to create the final blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Egg white fining occurred just before bottling.