The grapes were sourced primarily from vineyards in the Central Coast and Lodi growing regions, both excellent sources of high-quality Cabernet Sauvignon. The mild summer weather and relatively light crop in these areas resulted in an excellent concentration of color, aroma and flavor. The fruit was harvested at optimal ripeness when the flavors were vibrant, the tannins were supple, and the hills were alive with the sound of moosic.
The night-harvested grapes were crushed to stainless steel fermenters and inoculated with a cultured yeast (one that regularly reads the New Yorker). The juice fermented for a week at 70-800 F. and was pumped over the grape skins several times daily to maximize the extraction of color, flavor and tannin. The influence of French and American oak enhanced the wine’s texture and complexity, as did blending in small amounts of Syrah and Zinfandel.