Robin K. Cabernet Sauvignon incorporates all five of the major Bordeaux varietals, with Cabernet Sauvignon from hillside and benchland vineyards in Alexander Valley and Dry Creek Valley as its base.  Traditional techniques were employed.  After hand picking the grapes were gently crushed and the must was inoculated with D254 yeast. Extraction during fermentation was by irrigated pump-over, at least three times daily. Once the fermentation was complete the wine underwent an extended maceration where the grapes remained in contact with the wine for thirty days, helping to develop the wine’s structure and depth.  After pressing, the main Cabernet lots were blended and then small amounts of Merlot, Cabernet Franc and Petit Verdot were added. This master blend was aged in French oak barrels for twenty-three months, with quarterly rackings.  Twenty-six percent of the barrels were new, adding richness and complexity.