While the majority of the fruit comes from the floor of the Napa Valley to achieve the richness and elegance desired, we also relied on some grapes grown in the well-drained gravelly soils of the side slopes and at low elevations in the more mountainous areas for a blend with more structure and complexity than we could have achieved had we used fruit grown solely in a single region. Napa Valley AVAs: Oakville, St. Helena, Atlas Peak, Coombsville, Calistoga, and Howell Mountain.
The 2020 season started by picking fruit at optinum physiological maturity; lignified seeds and canes, a slight dimpling of the berries and once in the cellar, we kept wines lots separated by individual vineyard. The wine went from cold soak to extended maceration for up to 60 days in some cases, and we re-evaluated the progress of each lot before moving the wine to classic Bordeaux and Burgundy barrels (70% new oak), where it underwent malolactic fermentation, and was racked every 4 to 6 months until blending 20 months later. The finish product resulted in a wine of excellent color, tannin and depth, complimented by natural acidity to hold up the structure of the fruit.
Dark Plum in color. Fragrant aromas of cocoa nibs, blackberries, boysenberry jame and pie crust greet you on the nose which rich flavors of black cherry pie filling, creamed plum, and a hint of clove swirl on the palate. Elegant with strong acidity and a long, smooth finish of velvety tannins will have you begging for a second glass. Enjoy this wine with a skirt steak and chimichurri sauce, beef bolognese or eggplant parmesan.
