18-yr-old Cabernet vines are planted on red clay soils at an altitude of 1,500 ft. and are oriented southwest. They yield 2.09 t/acre. Lightly crushed berries are cold-macerated for 5 days; total maceration is 20 days for the Cabernet Sauvignon grapes. The wine undergoes malolactic fermentation in French Allier oak barrels and then is aged for 13 months in new-to-3-yr-old barrels of French Allier oak.