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In the tradition of Cabernet sauvignon, ours includes a small amount of Cabernet Franc and Petit Verdot, and is blended from six vineyards throughout the Napa Valley. The three AVAs are Coombsville for structure and black fruit, Rutherford for savory Cabernet characters and bright fruit, and Oak Knoll for soft fruit. It is a Napa Cab of the old school, a blended wine, age-worthy, complex, and begging for a steak off of the grill.

2018 was as close to a perfect year as we’ve had in years. Abundant winter rains, a mild spring, and then a long and consistent growing season made for a really nice respite from the roller coaster of 2017. We had no curve balls at all, and the lack of heat spikes maintained juicy acidity and fresh fruit flavors to balance the beautiful concentration and richness from the longer ripening period.

The fruit was fermented in small open-top tanks and either punched down or pumped over twice per day, depending on flavor; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentations were long and slow, mostly lasting around three weeks. The wine was pressed at dryness, blended immediately, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak).

The nose shows abundant red fruits, lots of bright 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 medium tannin and beautiful acidity. Decanting is highly recommended.

The blend is 86% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 1 % Petit Verdot. Alcohol is 13.5%, TA is 6.1 g/l, pH is 3.68. 794 cases produced.

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