Varieties: 95% Cabernet Sauvignon, 4 % Petit Verdot, and 1% Cabernet Franc
Location: Napa Valley, CA
Alcohol: 13.5%

The nose shows abundant dark and red fruits, lots of cherry along with blackberry, cranberry, mulberry, and framed with hints of mineral/herbal characters such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh, with a good amount of age-worthy tannin and beautiful acidity. Decanting is highly recommended.

The fruit was fermented in small tanks and either punched down or pumped over twice per day, depending on flavor. Fermentation temperatures are cool, so the fermentations were long and slow, mostly lasting around two weeks. The wine was pressed at dryness, blended immediately after ML, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak).

Composed of fruit from six vineyards throughout the Napa Valley. The three AVAs are Coombsville, Rutherford and Oak Knoll. The Dead Fred Vineyard in Coombsville sits on rocky volcanic soil. Its south-western exposure causes it to pick up heat during the day, and the proximity to the mouth of the Napa Valley keeps the nights cool. The York Vineyard is in the heart of Rutherford, on the classic gravelly alluvium known to create the famous “Rutherford Dust” character. The Helen’s Gate Vineyard is the home of Arthur Berliner and Marian Lever. It sits on an east-facing hill along Whitehall Lane in the Rutherford District of Napa Valley. The Circa Vineyard is on gravelly loam down the street from York in Rutherford. Cool breezes and dry rocky soil combine to create structure and ripe fruits.