About 1,500 cases of Cabernet Sauvignon are made each year. Small amounts of Cabernet Franc and Merlot (generally totaling 10% to 15% of the final wine) are blended into the Cabernet Sauvignon. Seven to fourteen days of fermentation on the grape skins are preceded by crushing and destemming. The grapes are then pressed and racked several times in the next few weeks. Two years of large American oak cask aging is followed by a year in 60 gallon French oak barrels. After bottling, these wines are given an additional two years of aging in the bottle before being released for sale at about five years of age. Full development requires many more years. We recommend that Mayacamas Cabernet Sauvignon be consumed at twelve to twenty five years of age although some vintages will be at or near their best for even longer.