Cabernet Sauvignon sourced from an organically farmed valley-floor vineyard just outside the town of Kenwood, planted in the late 1980s and farmed by Dan Marioni. This wine reflects the balance and restraint of classic Sonoma Valley sites, a nod to an earlier era of California Cabernet, emphasizing elegance and built to age. The fruit was destemmed and fermented in open-top tanks for roughly 21 days before being gently pressed into older French oak barrels. The wine aged for 18 months with monthly topping. Bottled unfined and unfiltered with approximately 25 ppm SO₂.

The Zamora soil series of Sonoma Valley consist of very deep, silty clay loam alluvial soils.