vineyards, across Napa Valley. The wine opens with aromas
of blackberry, blueberry, dried fig and a hint of white pepper. On
the palate we get layered notes of black cherry, mocha, and plum,
framed by a touch of vanilla toast. The supple tannins, and natural
acidity, lead to a vibrant and complex wine, with a lengthy and
5364 cases produced
Technical Data: ALC: 14.4% by vol.
The grapes were hand-picked at night, and brought immediately to the winery,
where they were placed in stainless steel tanks (70%) and 500 liter French oak
puncheons (30%), where they were cold soaked for three days. The grapes
were left on skins for an average of 30 days, a classic technique known as
extended maceration, long used by winemakers to extract color, flavor and
tannin from the skins before pressing. While in the fermenters, the grapes were
tasted daily to determine the right tannin level was reached prior to pressing off
the skins. Using 30% new French oak, the wine aged in barrels for 22 months,
with twice yearly racking prior to bottling. All vineyard lots were kept separate
until our winemaker, Ana Diogo-Draper, made her final blending decisions to
craft a complex, elegant style that demonstrates the balance of complexity,
intensity and lushness of the final blend.
Sauvignon because of its unique geology and climate. About 45% of this blend
came from Napa Valley, which is known for producing great cabernet sauvignon
because of its unique geology and climate. 23% came from the Atlas Peak
appellation, which sits above the Napa Valley floor at nearly 1,500 feet of
elevation, in a vineyard known for rocky, well draining soils. This results in low
vigor vines and highly concentrated, intensely flavored grapes, with the ideal
balance of acidity and ripeness.
We also used about 22% of cabernet sauvignon grapes from the renowned
Rutherford appellation, in the heart of Napa Valley. Soils here are deep but
stratified with layers of sandy clay and gravelly alluvium; grapes from this area
contribute sweet berry notes and supple tannin to the blend.
The remaining fruit was sourced from Sonoma County. This AVA is ideal for
Bordeaux varieties, like Cabernet Sauvignon. The summer daytime
temperatures regularly reach the high 80s and 90s, while the evening fog
creates a rapid cooling effect that protects the fruits flavor and boosts acidity.
Extremely rocky, well-drained soils produce grapes that are small, and with