This year two micro vineyards were used, one the Dr. Lies vineyard in the heart of St. Helena and one from the south side of Yountville, the Dillon ranch, where we source our Chardonnay from. The wine is 100% Napa Valley Cabernet Sauvignon. The grapes were picked separately, a few days apart. They were fully crushed and destemmed and cold soaked in small separate lots for two days. Extraction was quicker than previous years with mass aeration for tannin formation, and after 17 days the individual tanks were drained separately, but pressed together. Malolactic took place in barrel and the wines were racked and stored individually in the cave. After a year and a half, the wines were tasted and blended together for a total of 18 barrels of the Spring Street Cabernet Sauvignon.