Bud-break occurred on par in 2017 due to warmer than normal temperatures in late winter and early spring. Warm temperatures and abundant sunshine June through early October led to good growth the rest of the season, an early harvest (before the fires), and very high quality, well balanced Cabernet. The clusters were picked during the early morning hours before sunrise, hand sorted, and de-stemmed to tank, for a two-day cold soak before fermentation took place. Then, the wine was pumped to 45% new tight grained French oak barrels, and 65% second use. The entire lot was aged for 19 months.