Grapes from sites throughout the North Coast were harvested at optimal maturity, then de-stemmed and gently crushed into open-top stainless steel fermenters, at warm temperatures, to fully extract color and flavor. The fermented wine then was racked to a combination of French and American oak for aging of which 20% was new. During the aging process the wine lots were tasted throughout and blended back together just before bottling.
|PRODUCER||Sean Minor Wines|
|VARIETAL COMPOSITION||Cabernet Sauvignon, Merlot, Petit Verdot|