Classic Cabernet Sauvignon from Mount Veeder that envelopes all the senses while it flows smoothly across the palate. The wine pairs well with hearty dishes and is also the perfect choice to enjoy by itself and share special moments with others.

A dark vibrate garnet color showcases this perfect vineyard. On the nose, the aromas of black cherry and currant dominate along with hints of forest floor and dried tobacco. On the palate, a seamless transition from the aromatics delivers a richly layered texture of moderate and bold tannins with flavors of blackberry, black cherry, bay leaf, bramble berry and cherry tobacco with a silky but assertive, finely textured finish.

This wine can be enjoyed now and is built for cellar worthy aging of 10+ years.

FERMENTATION
Optical berry sorted to tank Cold Soaked 5 days, for a total of 24 days macerating on the skins prior to
gentle bladder pressing.

ALCOHOL: 14.7%
COOPERAGES: Mainly: Fouquet, Taransaud, Vicard

AGING: 20 months in 100% French Oak 80% new - 20% well seasoned
VARIETALS:
100% Cabernet Sauvignon
100% Mt Veeder
100% Napa Valley

P H: 3.7

TA: 5.8 g/l

CASES PRODUCED: 240

V I N E YA R D S & W I N E M A K I N G:
Our winemaker, Brian Graham, believes that the vineyard is absolutely the most critical factor when
creating a wine. As he states, “For me, it’s the vineyard that creates the quality and uniqueness of a
wine. Truly, it’s all about the vineyards.”

Situated at elevations as high as 2200 ft. on hillsides with up to 30% slopes, this Mt. Veeder vineyard is
situated perfectly for small-berried Cabernet Sauvignon. Sandstone and shale soils derived from old sea
floor, accompany a small amount of volcanic soil on the southwestern side of the appellation. These two
soil types, combined with a cool breeze, allows the grapes to mature fully without sun damage. This
creates the perfect environment for the development of intense and textured flavor qualities that are
most prized in classic Napa Valley Cabernet Sauvignon fruit.

After an early morning hand harvest, the grapes were de-stemmed, optically sorted and transferred into a stainless-steel tank. There they rested and soaked for a five-day period. The process continued with a
warm fermentation and extended maceration for an additional 19 days. Finally, the wine was aged in
French oak barrels; 80% new; for 20 months without fining.