The estate blocks just north of Fredericksburg have been part of Texas winemaking for 20 years, and has produced many of the finest wines in Texas over the past two decades. For this reason, from bud-break to the barrel the estate fruit takes highest priority in the cellar and receives the personal attention of David Kuhlken and his elite winemaking staff. The fruit was harvested at daybreak, hand sorted at the crush pad, fermented in small batches, pressed in a traditional basket press, and barrel aged for 15 months in new French and American Oak barrels.