Until recently, five acres remained of the original Cabernet Sauvignon vines planted by Martin Ray in the 1950s. (They were pulled out after the 2000 harvest due to old age.) Yielding a scant one-quarter to one ton per acre, tending these vines was truly a labor of love. They were not trellised, somewhat wild in attitude and always the last grapes to be harvested in the fall.

Like the Estate Cabernet, the Old Vine Reserve was fermented in small 1,000-gallon stainless steel tanks, punched down manually and macerated for six to ten days after completion of fermentation. The new wine was transferred to new Bordelaise chateau barrels where it finished malolactic fermentation. During its twenty-two months in the cellar, the wine was racked three to four times per year via air pressure, then bottled unfiltered and aged two years prior to release.

The Old Vine Reserve, 100% Cabernet Sauvignon, exudes classic Santa Cruz Mountain style with incomparable elegance and sauvage. The combination of old vines and minuscule yields produces concentrated aromas and flavors of red and black currant, licorice, violet and earth. Good natural acidity and moderate tannins give structure and length, ensuring the wine will develop in the bottle for many years. (The 2000 vintage was the last Old Vine Reserve produced.)