Reserve Cabernet Sauvignon

The grapes were cold-soaked for four days before inoculation and then tank fermented, with three aerated pump-overs daily during alcoholic fermentation. Once fermentation was complete, the skins were pressed, and the wine was settled and racked off the fermentation lees into 300-liter French oak barrels. It underwent spontaneous malolactic fermentation.

Planted in 1999 on a southern slope with east-west row orientation, these vines thrive in fertile soils of sand, clay, and loam. Trellised and cultivated under dryland conditions.

The wine was matured in 60% new and the best third-fill French oak for 22 months.