The Cabernet Sauvignon was picked from the top of the west-facing 12-acre Cabernet block on our Estate vineyard. Being elevated, the soil has better drainage than the bottom of the block. Typically, it produces the better parcels of Cabernet than the lower parcels. This fruit was picked in April and destemmed into a fermenter where it received two daily pumpovers. The wine was pressed two days after dryness and run to French Barriques and Hogsheads, where 70% were new.