The grapes for our 2007 Cabernet Sauvignon were hand picked from our estate vineyard. They were gently destemmed into small open top fermenters. We used select yeast to highlight the fruit and add complexity to the mouthfeel. The grapes fermented for 16 days and were basket pressed to both French and American oak barrels of which 30% were new. The wine aged for 16 months and was bottled in early spring of 2009.