In 2018 we hand-harvested Cabernet Sauvignon from Bootjack Ranch and Heart Hill Vineyard throughout the month of October. This slow, methodical harvest allowed us to capture the complex spectrum of flavors that Cabernet Sauvignon is revered for: dark cherry, brushy herbs, chalky tannins and full bodied fruit. We de-stemmed the grapes and fermented them in stainless steel tanks. A portion of Cabernet Sauvignon was co-fermented with Petit Verdot. Only free run juice was used in this bottling, and we aged it in 50% new French Oak barrels for 21 months.