Over the years, our Cabernet style has evolved to a more ‘reductive’ development. This means less manipulation, less pumping, less ‘oxidative’ upbringing . . . kind of like our Pinot Noir and Zinfandels. I have found that this method preserves the perfumes and texture of the wine, and should greatly increase bottle aging potential. This method requires more time in barrel before bottling (nearly three years). One of the best aspects of this variety is the complexity that it can achieve with lengthy bottle aging, so it seems a waste to let that potential slip away by overmanipulating the wine in the winery in order to make it taste like flat soda pop upon release. When the wine is less than 7 years old, it benefits greatly from decanting before consumption in order to ‘wake up.’ Those of us who want current satisfaction only need to take an active role in consumption by giving an aerative splashing into a decanter a while before serving. That said, I believe this vintage of our Cabernet to have the highest long-term potential. Bottles I have opened for recent visitors have been absolutely fantastic after 6–7 days without protection from air, aside from a cork.