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The grapes for this wine come from the world-famous Rutherford appellation. Situated on terraces and the valley floor, which benefit from fine loam soil and moderate temperatures, this region is renowned for historically producing some of Napa Valley’s finest and most fruit-forward Cabernet Sauvignon.
The season began with rain that refilled reservoirs and replenished soils, a welcome relief after an extended drought. Harvest started early at a normal pace in many regions and then progressed rapidly during a heat wave in late August and early September. Cooling temperatures in mid-September slowed the harvest and allowed red grapes to ripen gradually.
The grapes were hand harvested at night, carefully sorted in the vineyard, and brought to the cellar and destemmed. The grapes received a cold soak, followed by fermentation at a high temperature to ensure maximum extraction was achieved. Then, the wine was racked to 100 percent new French oak barrels, where it was aged for 18 months prior to bottling.