The 2017 vintage in Napa Valley was an early harvest. No early frosts, ideal setting, and flower conditions, then a warm spike over Labor Day had us start Cabernet in Napa on Sept 8 and finish by October 1st.

Fruit hand-sorted and fully destemmed and crushed to tank. Pre-fermentation “cold soak” 5-7 days. Select Bordeaux yeast isolates used for primary fermentation. Wines were pumped over twice each day to develop tannin and structure. Total skin contact ranged from 20-35 days depending on extraction and balance. All ferments are gently basket pressed and put to barrel on full fermentation lees for malolactic fermentation. Wines are racked every 4 months during aging. The final blend is assembled en-masse to allow the wine to marry before bottling.

This wine shows a deep ruby color with an intense hue. The nose is layered with dark fruits, blackberry, plum, and cassis. Oak is well integrated with hints of vanilla and subtle vanilla and coffee notes. The pallet is lush and firm. Fine integrated tannins display a long finish. This wine is approachable now and will drink nicely for the next 8 years.