Aged in 50% American oak, 50% French oak for 14 months. 85% Cabernet Franc, 15% Cabernet Sauvignon.
Aged in 70% American oak, 30% French oak for 17 months. 63% Cabernet Sauvignon, 37% Petit Verdot.
A blend of 39% Cabernet Sauvignon, 38% Petit Verdot, 23% Cabernet Franc.
61% Cabernet Sauvignon, 16% Merlot, 15% Petit Verdot, 8% Cabernet Franc.
Pressed just before dryness. Only free run wine used. Aged in both new and old French oak for 12 months.
Whole cluster pressing. The wine was barrel fermented in neutral french oak at 55°F and aged sur lie.
Barrel fermented in mostly older french oak. Aged sur lie in barrel for 10 months.
100% barrel fermented and aged in 2 to 5 year old French and Virginia oak for 11 months.
Only the free run juice was used from the crushed grapes. The wine was cold fermented at 55°F
Only free run juice from two distinct vineyard blocks were used.
100% Vidal, the grapes are frozen and then pressed while frozen. Only the first thawed juice is used (AKA icewine).