Winemaker Notes - To maintain the unique characteristics of the different lots from varying areas of the vineyard, they were all separate through vinification and aging. Extended maceration extracted a maximum of color, aromas and flavors. The wines were then aged in small French Nevers oak barrels (30% new) for twenty months. After aging, the lots of Cabernet Sauvignon were blended to highlight Knights Valley’s characteristically bright cherry fruit with sweet toasty oak and smokey aromas, accented by a pretty background of dried rosemary, pink peppercorn and bramblebush scents. A small amount of Malbec and Cabernet Franc was added for additional complexity and floral components. A full mouth of fruit that is sweet and zesty is supported by nice bright acidity and round tannins.