Our 2016 Cabernet Sauvignon, Merlot, and Cabernet Franc lots were hand-picked then destemmed and berry sorted on the crush pad. We picked and fermented all of the vineyards, varietals and blocks separately, so we can pick each block during its ideal window. Fermentation lasted an average 12 days with the wine drained and pressed ar dryness. Malolactic fermentation took place in barrels. The wine was aged in French oak barrels for 26 months, 1/2 new French oak, 1/2 neutral. The primary blend was assembled at 12 months, with secondary blending at 18 months, and final blend-strokes being done at 26 months, just prior to bottling.