The grapes for the Frei Brothers Cabernet Sauvignon were selected from the coveted hillside vineyards in the Alexander Valley, where a unique combination of soil and climate work together to create unparalleled complexity and flavor. The grapes for our Cabernet Sauvignon were gently destemmed, but not crushed, leaving a significant portion of whole berries for fermentation. A full eight to ten days of contact between the grapes and the skins allowed us to extract intense color and flavor before fermentation. After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and add complexity.