"We have access to truly exceptional vineyards that are producing some of the best Cabernet Sauvignon in the country. It just made sense to add Cab to the Beautiful Earth series of wines. Components were destemmed and fermented in small open-top bins, and stainless steel tanks. The wine spent between 20-25 days on the skins with a combination of pump-overs and punchdowns during fermentation. Aged 18 months in a combination of 225 and 265-liter barriques, and 500-liter French oak puncheons, 60% of which were new." —winemaker