Sourcing from over 4 million acres along California’s Central Coast, Wild Horse has the luxury of choosing from the finest vineyards year after year to produce consistently enjoyable wine. From Santa Barbara County to Monterey County, our Cabernet Sauvignon vineyards are exposed to a variety of climate and soil conditions, ultimately leading to a spice rack of different aromas and flavors.

WINEMAKING

The grapes were delivered to the winery in the cool morning hours. The fruit was gently crushed with varying amounts of whole berries and pumped into both open and closed-topped fermentation tanks. From there, they were yeast inoculated and then pumped over two times per day during primary fermentation. Pressing occurred 10–20 days after yeast inoculation. The wine was racked off heavy solids to barrel for the completion of malolactic fermentation, aged in a mix of French, American, and Hungarian barrels, and racked once during its 12-month cellar life.