Our 2006 Cabernet Sauvignon was harvested from our estate vineyard on September 24, 2006. The grapes go directly from small hand held FYB picking bins into our destemmer. They were destemmed directly into open top tanks where the fermentation took place. Two to three times a day the grapes were punched down by hand. After approximately three weeks the grapes were pressed to tank. After undergoing malolactic fermentation the wine was moved to barrels, 10% of which were new French oak. The wine was gently racked three times over the course of its life in barrels. The wine was bottled unfined and gently filtered. Bottled 115 cases.