After a two-day cold soak, the grapes were crushed and fermented at relatively warm temperatures in stainless steel tanks. After pressing, each lot was blended or fined depending on flavor, color and tannin concentration. The wine was aged in a mixture of stainless-steel tanks and 2-year-old French oak barrels. 

This wine is a youthful expression of California Cabernet Sauvignon. Aromas of strawberry, red licorice and a touch of fresh mint lead to bright flavors of red cherry, strawberry and sweet cranberry, complemented by soft oak nuances.