An assemblage of 60% Cabernet Sauvignon and 30% Merlot, with smaller proportions of Petit Verdot from the elite Evans Vineyard, and 5% Malbec from the distinguished Sharefarmers Vineyard. Hand picked grapes are fermented to a selected native Petaluma yeast culture, carried out mainly in Potter submerged cap fermenters. Smaller portions of the fruit were fermented in 1.5 tonne open fermenters and these were hand plunged twice per day. After twenty to thirty days on skins the wine was drained and the skins pressed. Following full malolactic on yeast lees, Petaluma was treated to maturation under a combination of new Alliers and Nevers oaks for eighteen months prior to bottling without filtration.