Village Cab No 2 is a blend of wines from multiple vineyards throughout Napa Valley, all of which had Steve’s hand in both the farming and the winemaking. As with all of our Cabernet Sauvignon, the fruit was hand harvested in small lots and fermented at low temperatures. It was punched down or pumped over only twice per day; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, generally lasting for two to three weeks. The wine was aged for 20 months in mostly used barrels with a few new barrels included for spice—it is a Napa Valley Cabernet after all and a little new oak is delicious.