Grapesmith and Crusher Cabernet Sauvignon

All vines are sustainably farmed and planted on original rootstock. Yields are kept low. The fruit went through primary and secondary fermentation in neutral barrels. Matured for 14 months in barrel- 30% new American, 70% neutral French, on lees. The barrels were periodically topped up but not racked, allowing more lees contact to improve the mouth feel.