The wine is a blend Cabernet Sauvignon (64%) and Petit Verdot (36%). The Cabernet Sauvignon and Petit Verdot were both machine harvested in October 2020, The pH was adjusted when the fruit was received and at the time of crushing, untoasted French oak fermentation rice was added to assist with color, tannin, and flavor extraction.

The fermentation for each of the varietals took from 10 to 13 days to complete. Pump-overs were performed twice each day of fermentation for sugar and anthocyanin extraction as well as circulation of the juice. When the ferment was complete, the grapes were pressed off skins and left to settle. Malo-lactic fermentation was induced after the wine was racked off lees. The wines were aged in stainless steel tanks with minimum oak added. The wines were then blended before bottling.

Dark red fruit aromas on the nose with this wine, with notes of chocolate and cherries and a chewy, soft mouthfeel on the palate. For pairing ideas, try pork chops or tenderloin with a rich sauce.