Almost black garnet in color, the wine exhibits layers of black berry, cherry, cassis and plum. There is a core minerality with violet and blueberry tones. The oak is well integrated featuring a warm, toast aroma with hints of vanilla and spice. On the palate, the wine is lush and firm showing supple well integrated tannins. This wine can be enjoyed now and will age for 15 years.
The 2014 growing season in the Napa Valley was defined by the driest winter in recorded history. Though this produced smaller grapes than usual, it also resulted in a higher level of concentration. The clonal selection includes Cabernet Sauvignon 337, 4 and 6. The soils include alluvial fan and volcanic rock at an elevation between 70– 548.6 meters (200–1800 feet) above sea level.
A blend of 90% Cabernet Sauvignon, 5% Merlot, 3% Cab Franc and 2% Petite Verdot. Fruit was rigorously hand-sorted and fully destemmed to small stainless steel tanks with light crushing. Cold soaks (5-7 days), warm fermentations between 29– 32°C (85-90°F), and moderate pump-overs twice each day. Total skin contact ranged from 19-34 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for malolactic fermentation (ML). Racking was twice per year with only one assemblage being done to allow the blend to “marry” in barrel. Barrels for final blend were hand selected by taste. Native yeast and ML used with only small lots conducted using cultured Bordeaux isolates. Bottled without filtration.