The goal of each vintage is to make a wine that is true to Jericho Canyon Vineyard. Looking for maximum flavors, they work closely with the winemakers to determine when to pick the fruit. Because of a hillside location in the canyon, the grapes typically ripen later than those from the valley floor. This means they often let the fruit hang into late October or early November. Although this heightens the stress, it allows the grapes additional time to develop the flavors which distinguish Jericho Canyon Vineyard wines.
After picking, sorting, de-stemming and sorting again,the fruit is cold soaked for several days before allowing fermentation to begin. Some lots ferment with native yeast, while others are inoculated to further control the fermentation. Once dry, the wine is left on the skins to complete a period of extended maturation before the wine is moved into the cave to complete malolactic fermentation in barrel. It is then allowed to evolve slowly, barrel aging for approximately 20 months in French oak and racked only as needed. Following barrel aging, red wines are barreled without filtration and aged 24 months before being released. Because the tannins are supple, Cabernets are ready to drink immediately; however, these same tannins give the wine sufficient structure to cellar well for many years.