Matthews Cabernet Sauvignon comes from several small vineyard parcels within four AVAs: Columbia Valley, Red Mountain, Royal Slope, and Walla Walla Valley. The grapes are harvested by hand in the early fall mornings, hand-sorted, and fermented in the winery using concrete and stainless-steel tanks. The free-run wine is cellared in French oak before being evaluated and bottled by the winemaking team.