This Reserve Cabernet is partially barrel fermented, a process made possible by the innovative use of rotary fermenters. This equipment allows our winemakers to achieve maximum desirable extraction with only five to six days of on-skin fermentation, after which fermentation is completed in new American oak barrels. This progressive technique allows for early integration of oak-driven nuance into the wine and avoids the extraction of harsh, overly drying tannins. The wine's firm, fine-grained tannin and seamlessly integrated oak are two characteristic results of this process. Individual, high-quality batches of Cabernet Sauvignon grapes from steep hillside vineyards in Alexander Valley and an incredibly rocky site in Knights Valley form the core of this wine's character. Each batch was fermented separately in small lots. After racking off lees, the resultant wines from the vineyard selections were further selected on quality and style, to produce the final Reserve Cabernet blend. The blend was then matured a further 12 months in a combination of new and used American oak barrels to integrate both the vineyard and oak components. The wine has not been fined or final filtered.