Vineyard 7 & 8

Varietal Composition 100% Cabernet Sauvignon
Harvest Hand-picked at physiological ripeness in mid- to late October.
Fermentation Double hand sorting, whole berry fermentation, with nearly 50 percent fermented whole berry in
new French oak barrels with an average maceration of 50–60 days.
Cooperage 26 months in 100% new French oak from select artisan coopers.
Alcohol 14.8%
Case Production 785

Varietal Composition 100% Chardonnay
Harvest Hand picked at physiological ripeness in mid- to late September.
Fermentation Whole-cluster pressed and barrel fermented with wild yeast, and weekly batonnage.
This wine was bottled un-fined and unfiltered, with 100% malolactic fermentation.
Cooperage 16 months in 25% new French oak from select artisan coopers.
Alcohol 14.2%
Case Production 430 cases

Varietal Composition 38% Cabernet Franc, 38% Petit Verdot, 24% Cabernet Sauvignon
Harvest Hand-picked at physiological ripeness in mid- to late October.
Fermentation 100% whole barrel fermented in new French Oak, 50-60 day maceration prior to press.
Cooperage 26 months in 100% new French oak from select artisan coopers.
Alcohol 14.8%
Case Production 85