The fruit’s rich flavors, ripe tannins and balanced acidity enabled Michael to craft M Cabernet Sauvignon with unmatched richness, elegance and harmony. After the grapes were gently hand-harvested and the individual clusters selected, they were de-stemmed and lightly crushed into small punch down tanks. After a five day cold soak period, the juice was fermented at 27-30°C. Extended post-fermentation maceration brings the total skin contact time to 28-32 days fully marrying the wine’s rich black fruit flavors and supple, sculpted tannins. The young wine was then moved to barrel for malolactic fermentation. Due to the vintage conditions that resulted in ripe, massive tannins, it was determined to extend the wine’s time in French oak barrels (87% new) to 28 months in order to soften and mature the tannins for a perfect balance. Determined by taste, the 2010 M received seven rack and return movements. It was clarified with a light egg-white fining in barrel, using organic eggs, and spent 15 months in bottle prior to release.