Cabernet Sauvignon, due to its small berry size can often be rather astringent in tannin and can have characters described as leafy and green. Fermented in open tanks with the skins continuously washed for 10 days, then basket pressed and transferred to the best ultra fine-grained American Oak barrels available, to graciously age for 18 months reduces the astringency and lifts the fruit while eliminating many of the green characters.