WINEMAKER NOTES Upon hand harvesting in the early morning hours, our grapes 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 with a select yeast, the grape must (juice, skins, and seeds) fermented at 82˚F, which allowed for a hot extraction on the skins. For fermentation cap management, the juice was pumped over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the 2017 Napa Valley Cabernet Sauvignon was aged in 50% new French oak and 50% neutral oak for 20 months before bottling. The blend is 96% Cabernet Sauvignon and 4% Petit Verdot. At bottling, this wine and was bottled unfined and unfiltered.