The cool climate at 1,700 feet of elevation in the Mayacamas Mountains is ideal for creating a Bordeaux-like Cabernet Sauvignon. To pursue this style we used three different grape varieties; cabernet sauvignon and petit verdot give structure while cabernet franc adds richness on the palate. Each grape adds its own aromatics to create a wonderfully complex wine. Each varietal was picked at optimum ripeness over the course of two weeks in October. The grapes were de-stemmed and then crushed by foot in open top half-ton bins, an old world technique used to get dark color without bitterness or astringency. 2012 was a great vintage throughout Sonoma County with a long, mild-to-warm growing season allowing the grapes to fully ripen and build rich flavors with good structure for medium to long- term aging.