The Cabernet from various vineyards in Napa were harvested from 9/19/2002 to 10/10/2002.  Each lot was cold soaked for 2-3 days before being fermented for 11-14 days with the maximum temperature of 90 degrees and some put through extended maceration for another two weeks. The goal was to retain as much of each vineyard's characteristic and identity.  The malolactic fermentation took place in the barrel. The wine was racked 5 times before being blended in June of 2004 and bottled in September of 2004, unfiltered.

The heat spikes of August and September of 2002 kept us and the growers on our toes.  The vintage resulted in wines a little bit higher in alcohol than usual but also with better balanced fruit.  This Cabernet Sauvignon, blended with Cabernet Franc, Merlot and Malbec, is medium to full-bodied.  It displays complex aromas of cassis, currant, vanilla and spice.  It is sweet, ripe with cassis, blackcurrant, cedar, tobacco and vanilla flavors which are supported by ripe, well-integrated tannins that lead to a long lingering finish.  With the inclusion of the intense hillside fruit from Mt Veeder, we believe this wine could be a candidate for a long term cellaring of 10-15 years.  We believe the youthful intensity will develop into a deep complex beauty in time.