Cask Cabernet Sauvignon is fermented in small five-ton fermenters and pumped over four to five times a day to encourage vigorous fermentation for the first four days of the fermentation process. For the next week the pump-overs slow to once or twice a day. This process maximizes the extraction of vibrant color and optimal flavor from the must. Upon completion of the fermentation process, the wine and must is pressed and racked into 500-L American oak puncheons for twenty-four months of aging. This technique harks back to the traditional aging process of John Daniel Jr. and the Inglenook Cask wines of the Estate’s past.