The Cabernet Sauvignon grapes were selected from the finest vineyard blocks and were hand harvested from October 15th to November 1st and were destemmed and crushed prior to fermentation in upright, closed top fermentors. The must fermented at a maximum temperature of 85°F and received 30 days of skin contact. Following pressing, malolactic fermentation on skins was completed in tank. Final evaluation and blending of the individual lots occurred just prior to bottling.

William Hill Estate is renowned for crafting elegant Chardonnay, Cabernet Sauvignon, and Merlot wines due to its exceptional location just off the Silverado Trail in Southern Napa on the Silverado Bench.

The Estate was designed with the winemaker in mind – the vineyard is situated just outside the winery door giving winemaker Ralf Holdenried the freedom to be involved in every aspect of the winemaking process. Designed for optimal flexibility, the winery supports Ralf’s approach of selecting vineyard blocks and letting their flavors develop individually. "The number of tanks and barrels we have in relation to the grapes on the land means I can make decisions about blending once the individual lots have had a chance to show their true potential," explains Ralf.

This meticulous approach to crafting sophisticated wines adds layers of intensity and complexity to the final blend.