In the tradition of great Cabernet Sauvignon made around the world, Steve adds seasoning in the form of Merlot, Cabernet Franc and Petit Verdot, which together comprise about 15% of the blend. The grapes are sourced from six vineyard sites (including the one that abuts Steve and Jill’s home) across three appellations, each contributing distinctive attributes to the wine. Coombsville brings structure, Rutherford brings savoriness, and Oak Knoll provides the wine’s vibrant core of red fruit. Warm, but never too hot, 2016 was a vintage that rewarded Steve’s natural preference for elegance, while allowing for plenty of generosity and depth. He carries out long, cool ferments and then ages the wine for 20 months in mostly used French oak (less than 20% new).