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Californiaʼs North and Central Coast appellations are ideal for growing rich, varietally pure Cabernet Sauvignon. Daily fog banks from the Pacific Ocean and San Francisco Bay moderate temperatures, allowing steady fruit maturity and enhancing flavor and color. Inspired by the varietyʼs Bordeaux roots, this blend is based in Mendocino and Monterey, highlighting Cabernetʼs celebrated fruit and earth flavors. We add complexity from Lake County, Santa Barbara, El Dorado, and Santa Clara, where volcanic, alluvial, and high-elevation sites contribute unique layers. Cabernetʼs sturdy vines thrive in the extended coastal growing season, often harvested as late as October or November. Our grapes are harvested at first light while still cool, then transported to the winery for destemming and partial crushing to release juice. Incorporating about 20% whole berries adds texture and flavor complexity. Cultivated yeast ensures complete fermentation, preserving varietal purity. Cabernetʼs thick skins require daily cap management to release phenolics, with warm fermentation and a controlled mid-fermentation heat spike to build structure and depth. Some lots undergo a week of extended maceration to refine tannins. The wine is then cellared for 20 months in French oak from esteemed cooperages, enhancing integration and cohesion.