After being hand harvested, the grapes follow the meticulous winemaking techniques perfected by Martin Ray over sixty years ago. The grapes are gently crushed and fermented in open-top tanks for two weeks, creating rich structure in the wine. Minimal sulfur dioxide usage preserves fruit intensity and enhances the rich, round tannins. Aged for thirty months in French oak barrels, 35 percent in new oak barrels and 65 percent in 1–4 year old barrels, intensifies the complexity and character of the wine. Although labor intensive, these techniques produce superbly enhanced flavors and textures in our wines. The Santa Cruz Mountains Cabernet Sauvignon is a distinctive wine with beautiful balance and solid structure. Inviting, elegant aromas of vanilla and cherry lead to lush flavors of blackberry and plum, finishing with a lingering whisper of toasty oak. Due to its unique style, this wine will maintain interest and liveliness for years to come.