With Cabernet of this quality, previous Winemaker Ed takes a minimalist approach to winemaking. He uses gentle pump-over techniques during fermentation for optimal extraction and then ages the wines in hand-selected, custom-toasted barrels of new French Nevers oak from coopers with whom he has long-established relationships. “I buy barrels from several coopers for these wines,” Ed explains. “Oak can be as individual as grapes, and different coopers bring out different nuances just as winemakers do. Some barrels are spicier, some have more caramel and vanilla notes.” He puts the wines through 100-percent malolactic fermentation for added complexity and softness, and ages them for nearly two years before bottling.