The largest percentage of fruit comes from the Dry Creek Valley, where cool evening breezes coming off the Pacific Ocean temper the warmer temperatures during the day. The remainder of the fruit comes primarily from the Sonoma Valley. There, steep hillsides and little benchlands above the valley floor provide just the right environment for growing Cabernet Sauvignon. Last, although no less important to the final blend, is fruit from the Alexander Valley. Cabernet Sauvignon fruit from this region often exhibits fleshy, voluptuousness; this contributes to the wines silky texture and rich mouthfeel.

According to Richard Arrowood, this wine is everything it is supposed to be and more. Its loaded with black cherry nuances reminiscent of sweet cherry syrup. Hints of aromatic cedar, coffee, tobacco and chocolate mix with the cherry component, and additionally add an earthy element to the blend. Ripe fruit and mature tannins dominate the luscious, velvety mouthfeel. A sweet nuance of French and American oak and a long, lingering finish will stay with you long after the last drop has been drunk.