Cabernet Sauvignon, Merlot, Petit Verdot
Geyserville Estate Vineyard.
After destemming and cold soaking for 5 days, the grapes were fermented using native and “designer” yeast for an average of 10 days. Post fermentation, all lots were put through extended maceration for another 30-40 days.
15 months in 26% new French and European Oak.