Since 2007 we have sourced grapes for the Arietta Quartet from first class blocks of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot from several of the finest growers in Napa. Most lots are kept separate for the first fifteen months after harvest, at which time blending commences in earnest, and the wine is continually "tweaked" until bottling. The percentage of new oak employed (35-50%) is lower than the other Arietta red wines, making the Arietta Quartet the most approachable upon release.