The 2016 vintage across California was a near-perfect growing season. A mild winter and spring led to a steady mild July and August, followed by warm days at the end of the season for the perfect ripeness. With warm days and cool nights in the summer, grape growers were able to maintain ideal acid levels with balanced, concentrated fruit flavors. The grapes are clone 7 and were fermented on the skins for a total of 57 days. After extended maceration and fermentation, the wine was gently pressed, racked and aged for 20 months in 100% French oak barrels, with 70% in new oak from Ermitage and Taransaud coopers primarily. Tightly grained French oak barrels impart their oak to wines slowly for a consistent, well-rounded aging process while yielding subtle oak influences to the Cabernet Sauvignon.