Our Paso Robles wines are carefully crafted from grapes grown within 4 subdistricts in the Paso Robles AVA: Adelaida, Templeton Gap, Creston and Santa Margarita Ranch. We vinify each of these vineyards separately and process and ferment each independently to bring the best out of each vineyard. After a 3-4 day cold soak we ferment each Cabernet lot over 3 daily pumpovers prolonging the skin contact until 14 days have elapsed. We then rack each onto French oak and put the wines through Malo-Lactic fermentation. Once the wine is racked, sulfured and laid to rest in 2 year old French oak for a period of 15 months it is then transferred into brand new French oak barrels for an additional 3 months. During its life in the cellar it is racked 4 times.