The original thought was to be a one wine brand, with a single minded vision to produce the best value-priced Cabernet Sauvignon in America. How do you go about this? Traditional winemaking. Natural fermentations. Barrel-aging. Plus, bottling unfiltered and unfined. In essence, making the wines in small batch winemaking integrity, but doing so on a larger scale. The wine is black. The label definitively says, "This is Cabernet Sauvignon." And also, with the CS, you know who made this wine: Charles Smith. Also, there is single vineyard, single expression, Bordeaux varietals (ex: Cabernet Sauvignon and Merlot) produced in very limited quantities. And not to forget, the single vineyard Loire-style Substance Sauvignon Blanc. This is the newest chapter in the history books of Charles Smith and his wines.