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We sourced fruit from three key Cabernet-producing regions: PASO ROBLES The powerful, structured foundation of the wine; Paso Robles’ hot climate provides Cabernet fruit with ideal tannins, phenolics, and flavor. SAN LUCAS (MONTEREY) Warm days and cool nights add bright red fruit and herbal notes. LODI Higher than average temperature and lots of sun contribute to jammy, flavor-packed fruit with ripe tannin. Slow Press Cabernet undergoes malolactic fermentation and is then aged in American oak barrels for 9 months. This process delivers bold, concentrated flavors of dark fruits, blackberries and cassis, with notes of tobacco and leather. Its robust structure and firm tannins grip the taste buds, leaving a velvety finish.