The grapes from Mt. Veeder and Rutherford were harvested between 10/20 and 10/27. Both were cold soaked, fermented for 10 to 14 days with the maximum temperature of 85 degrees and put through extended maceration. The wines were pressed between 11/24 and 11/27. Malolactic fermentation took place in the barrel. They were racked 4 times before being blended in May of 2002 and bottled in August of 2002.

Similar to our 1999 Napa Cabernet Sauvignon, this wine showcases a blend of intense, spicy mountain fruit with rich valley floor fruit. The Mt. Veeder Cabernet, consisting of 50% of the final wine, offered intense, concentrated, tannic, minty, black fruit components that made up the backbone of this Cabernet. The second Cabernet from Rutherford, comprising of 45% of the total, contributed currant, cedar, tobacco and chocolate flavors. Just a touch of Cabernet Franc(3%) and Malbec(2%) were added for softness and complexity. The finished wine is deep, dense and concentrated. Though it is drinkable now, we believe it will benefit from several years of bottle age.