In 2005 we decided to produce wine from the grapes on our 0.89 acre vineyard around our house. The vineyard yielded 3.57 tons of Cabernet Sauvignon and 0.53 tons of Cabernet Franc. Total tonnage of 4.1 tons. Using our instructions, the grapes were crushed, pressed, fermented and aged at Bell Wine Cellars in Yountville just south of St. Helena. We used French Oak and Hungarian heads for a mild oaky flavor. The wine sat in barrels for 22 months and was bottled at Bell Wine Cellars on August 1, 2007 (my husband Bill’s birthday) yielding 270 cases to sell. We officially released the wine in October celebrating my mother’s 100th birthday on October 31, 2007.
George Vierra, a personal friend and renowned winemaker in the Napa Valley for the past 38 years, is the winemaker and consultant. He works with the staffs of Paul Garvey of Garvey Vineyard Management and Anthony Bell at Bell Wine Cellars to create the great and unique wines that we will be sharing with you. We hope you enjoy our wines.