2016 marked the fifth consecutive year of a punishing drought in Northern California; however, most of the north side of Napa Valley was fortunate to receive 28½ inches of rain; most of which fell before March; making the soil conditions ideal for budbreak that began precociously on March 7th. Conditions in August were perfect for ripening and moderate temperatures persisted up until harvest with only a temporary heat spike in early September. Harvest began in September under mild conditions which allowed the vineyard team to be more selective and work at a steady pace.

Hand-harvested from a single vineyard in the heart of Napa Valley. Cold soaked and fermented in small tanks for 29 days. Native yeast and malolactic bacteria. Barrel-aged for 36 months, 40% new French oak. Cabernet Sauvignon-driven proprietary red blend. Flavors are brambly, led by ripe blackberry, dark chocolate, and mild tobacco. Good texture, concentration, and structure with an acid profile that makes it juicy.