This Cabernet was picked October 3rd. The second year of an intense drought the berries were small but filled with flavor. The grapes came in at 26.1 Brix and 3.67 pH. The grapes were cold soaked for 6 days and innoculated with D254. They were aged in new and used Taransaud, Darnajou, and Gamba French Oak barrel for 18 months.