Starting with a wet winter and spring that delayed budbreak and led into a slow, even, ripening of the grapes, 2006 was a relatively cool vintage. A heat spike in July helped the grapes catch up to a normal physiological ripeness, followed by an unusually cool August that allowed the grapes to completely ripen without dehydrating.


Our Yountville vineyard provides the heart of our Napa Valley Cabernet Sauvignon, with our Rutherford and Calistoga vineyards rounding out the blend. All vineyards are certified organic and Biodynamic®. Biodynamics is a holistic farming practice that uses the earth’s cycles and natural preparations to grow balanced, healthy vines without artificial fertilizers, pesticides, or fungicides. The result is a full-bodied, elegant Cabernet Sauvignon with pure flavors and a pronounced sense of place.

The Wine: We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain flavors and color from extended skin contact. Each lot is aged separately for several months, and then blended to create a wine that is more complex than the individual parts. After blending, the wine spent another year and half in barrel to completely harmonize before bottling. This is an elegant wine with aromas of black cherries and licorice and a long finish. Full bodied with smooth tannins, it’s the perfect partner with filet mignon, grilled steak or lamb chops.