It is a little cooler in the southern end of Napa Valley, and we benefit from this by being able to ripen the grapes more slowly and evenly.

These grapes were hand-picked in the middle of the night, when the temperature is ideal, then destemmed and hand sorted. Fermentation lasted 12 days, with 2 pumpovers per day, then macerated on the skins for 16 days. The wine was drained and pressed into 1/3 new French oak and 2/3 neutral barrels and aged for 30 months prior to bottling.

This Cabernet opens with aromas of rich red berries, black currant, dark plums, with hints of lightly toasted vanilla and crushed slate. The concentrated flavors further integrate with blackberries, tobacco, anise and earthiness. Structured, yet smooth tannins, balance the intense fruit and bright acid, leaving a lingering finish.