Grapes from select vineyard sites were hand-harvested and carefully sorted before a short cold soak to enhance color and aromatics. Fermentation occurred in stainless steel tanks with regular pump-overs to achieve optimal extraction of fruit, tannin, and structure while preserving freshness. After pressing, the wine was matured for 12 months in a mix of French and American oak barrels, with a modest percentage of new oak adding notes of spice and vanilla without overshadowing the vibrant fruit. The result is a Cabernet that balances ripe dark fruit intensity with supple tannins and a smooth, approachable finish, reflective of the North Coast’s diverse terroirs.