While half of the Alexander Valley Cabernet Sauvignon comes from our estate vineyard on the Valley floor, the remainder comes principally from four growers whose vineyards are situated on the Eastern bench of the valley. Just as important as grape sourcing is the post-fermentation cap management for Cabernet. The tanks are inoculated for malolactic fermentation and then left to macerate for several weeks, a process that confers color stability and desired textural character. This was followed by several rackings and then aging for 22 months in thin-staved, Chateau-style French oak barrels, 40% of which were new. Blending valley with hillside grapes produces a Cabernet that is drinkable in its youth, but also has great aging potential, if anyone can wait!