Like the 2012 vintage, 2013 was warm, frost free and had rains come at just the right time for optimal grape quality. We got ripeness and richness, but the cooler nights help maintain acidity. We harvest the grapes at night to preserve freshness, then 100% destem. 100% stainless steel fermentation in small temperature-controlled vats allows maximum temperature control so the fermentation gets warm enough to extract tannins and color but doesn't get too hot. We press gently at dryness to minimize seed extraction, then follow up with American and French oak aging and careful blending to finalize our minimalist wine making technique. The result is a Cabernet Sauvignon with the richness and ripeness of the region but with a complex, rich suite of aromas and a plush mouthfeel.