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The Cabernet Sauvignon comes mainly from the 100-acre Cabernet Sauvignon vineyard in Alexander Valley, Ruth’s Vineyard, with a little less than a quarter coming from the estate vineyard in Dry Creek Valley. After harvesting the grapes, they are sorted and gently destemmed without crushing or bruising the fruit. The fruit sees a cold soak for 3-5 days and fermentation occurs naturally through native yeast. The fruit is then gently pressed before aging in French oak for one year, of which 20% is new.