| Vineyard |
| Acres | 1.6 |
| Clones | Cabernet Sauvignon 7, 8, 337; Merlot 181 |
| Rootstock | 7/101-14, 8/SO4, 337/101-14, Merlot/101-14 |
| Training | Cordon trained |
| Pruning | Spur Pruned |
| Blend | 92% Cabernet Sauvignon, 8% Merlot |
| Harvest |
| Date picked | Cabernet Sauvignon - October 1; Merlot - September 11 2007 |
| How picked | Hand harvested |
| Brix | Cabernet Sauvignon 27.1-27.5, Merlot 26.7 |
| TA | Cabernet Sauvignon 0.55 -0.63; Merlot 0.68 |
| PH | Cabernet Sauvignon 3.75-3.80; Merlot 3.65 |
| Fermentation info: | |
| Fermented in separate 1-ton lots |
| 50% whole berries to fermenters |
| 3-day cold soak at 50 degrees F |
| 3 punch downs per day |
| 88 degree fermentation temp |
| Maceration days | Cabernet Sauvignon 30; Merlot 21 |
| Pressed to 1.2 bar, combined with free-run immediately |
| Aging |
| Oak type | 100 % French oak (Sylvain, Saury, Bel Air, Demptos, Gamba) |
| Ages | 100% New |
| Forests | Center of France, Allier |
| Toast levels | Medium plus |
| Time in barrels | 22 months |
| Rackings | Six rackings |
| Wine |
| TA | 0.59g/100mL |
| PH | 3.95 |
| Alcohol | 15.57 % abv (alcohol by volume) |
| Residual sugar | > 0.02 % (g/100mL) |
