The 2006 Tetra Red Wine is a classic blend of Cabernet Sauvignon, Merlot, Cabernet franc and Petit Verdot. Each lot was individually harvested from exceptional vineyards in the cooler southern part of the Napa Valley, and then vinified separately in order to fully capture and showcase the essence of the fruit sources. Fermentation variables included cold soak (to increase extractability of color and tannin), inclusion of whole berries (to amplify primary fruit), fermentation temperature, cap management, and extended maceration (to soften tannins and stabilize color). Following fermentation, the free run was racked to small French oak barrels (75% new), where the wines underwent malolactic conversion. Wines were aged for 18 months in barrel, and then the final blend was painstakingly crafted through many sessions of trial-and-error tastings, finally honing in on the best-of-the-best. The wine was bottled without fining or filtration to maximize flavors and textures.