The 2016 Tenor Cabernet Sauvignon was crafted from several vineyards across two separate AVAs in Washington State: Columbia Valley and Red Mountain. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot for maximum concentration. They were then hand-harvested over several early mornings in late October, with the final pick on October 27th, 2016. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete (95%) or stainless steel (5%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels for 26 months of cellaring. After nearly 50 individual evaluations by our winemaking team, only 10 barrels were selected and bottled, without fining or filtration, on January 23rd, 2019. These 10 barrels resulted in only 234 cases.