The grapes (75% Cabernet Sauvignon and 25% Merlot) were harvested from vineyards in Jerusalem Hills. The grapes are brought immediately after harvest into the winery for a gentle crushing and destemming. The must is fermented in stainless steel tanks starting off cool (60 F) and working up to an aggressive fermentation (93 F). The wine underwent both pump-overs and punch-downs as much as five to eight times a day. The wine also underwent a full malolactic fermentation in French and American oak barrels giving the wine a very complex character. The wine was aged in oak barrels for 14 months.