2020 Sonoma County Cabernet Sauvignon

Fermentations were in a mix of open-top and closed-top tanks. In the closed-top tanks, the must was pumped-over, which added to palate texture. The open-top tanks used a punch-down regimen to retain fruit intensity. The wine was racked to 45% new French and American oak and underwent spontaneous malolactic fermentation. Each lot was aged separately and blended after barrel aging for a total of 18 months.