The Coombsville soils, underlaid with a thick layer of volcanic tuft, combine with the Bay-moderated climate to produce a singular Cabernet Sauvignon. The close proximity to the Bay means an extended growing season, which helps to ensure a full and balanced ripeness in the grapes. Tannins tend to be at once rich and velvety while providing a strong element of structure to the wines. While most of the vines grow in the Coombsville tufas, a portion of the grapes come from rich, red soils, building in elements of spice and brighter fruits. We fermented this wine in open-top fermenters and it’s punched down by hand in order to closely manage the extraction of flavors and aromas from the skins. The wine was aged in French cooperage, a majority new, for 22 months.

This 100% Cabernet Sauvignon has a nose that opens to dark fruits of plum, black cherry, and cassis married with an earthy essence of mushroom. With time these will make way to notes of baking spices and cedar. The palate is full, with a generous mouthfeel, showcasing layers of plum, blueberry, blackberry, and toasted almonds, while spiced with cola, tobacco, and mint. The harmonizing acidity provides lift and a refreshing counterbalance to the chalky Coombsville tannins. This wine will retain its vibrancy as it ages while developing deeper layers and expanding into a more velvety palate, and rewarding patience with a beautiful, earthy bouquet.