The New Year began with intense storms which quickly waned; for the second year in a row, Napa Valley received about 60% of normal rainfall. One of the driest springs on record prompted vines to push out early, providing the “perfect storm” for frigid, dry air to create the deepest and longest frost period in decades, threatening the budding vines. Spring daytime temps were perfect, yet the frost persisted. Then, within the same week that many had been irrigating for frost protection, vineyards had to be irrigated to forestall a multi-day heat spike just when vines were beginning to flower, a time when fruit and vine development is particularly susceptible to extremes. This resulted in fewer clusters with smaller berries.

Harvest began in mid-August, then a Labor Day heat spell ratcheted everyone into high gear as several varieties ripened simultaneously. Cellar crews worked around the clock to crush the fruit that was coming in all at once–Sauvignon Blanc and Merlot virtually one atop the other. Suddenly, temps dropped to well below normal, allowing red varieties to receive optimal hang time, excellent ripening and balanced structure. These conditions produced a wine that benefited from the extended aging in the cellar with notes of blackberry, red currents, cedar, and leather tones wrapped into a very silky smooth finish.