2015 Estate Cabernet Sauvignon
Eight individual fermentations were done, using a mix of open-top tanks, and closed-top tanks where the must was pumped over. The closed-top tanks added to palate texture, while the open-top tanks retained fruit intensity. The wine was racked to 48 percent new French oak and underwent native malolactic fermentation. Each lot was fermented and aged separately for 10 months before blending, with barrel aging for a total of 18 months.