WINEMAKER NOTES Upon hand harvesting in the early morning hours, our Cabernet Sauvignon and Petit Verdot were carefully destemmed and sent to tank for a whole-berry fermentation. The grapes were cold-soaked in tank at 45˚F for 4-7 days, allowing for increased color, aroma, and flavor extraction. After inoculation, the grape must (juice, skins, and seeds) fermented at 82˚F, which allowed for a hot extraction on the skins. For fermentation cap management, we pumped juice over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the wine was sent to 75% new French oak, 25% neutral French oak barrels, aging for 26 months. The final blend for the Leonardini Estate is 94% Cabernet Sauvignon and 6% Petit Verdot and was bottled unfined and unfiltered.