Significant to ZD's style of Cabernet is its predominant use of hillside winegrapes. Although Cabernet Sauvignon was not part of the original production plan when ZD Wines was founded, it has become a highly acclaimed complement to ZD's family of wines. The winemaking technique used to produce ZD Cabernet Sauvignon begins in the vineyard with fruit grown in recognized viticultural areas within Napa Valley. It is hand harvested when it reaches full maturity, generally in early October. After picking, the grapes are transported to the winery where they are destemmed and crushed.
Fermentation takes place in open-top stainless steel tanks.
The cap of skins and seeds that float to the top of the tank is gently punched down every eight hours to maximize flavor extraction and minimize extraction of harsh tannins. The fermenting juice is tasted frequently to determine the precise moment in which the skins and seeds are removed. This is done to prevent overly tannic wine. Fermentation lasts between 6 and 14 days, depending on the level of extraction. The reserve blend spends an extra year in the barrel.