The nose shows abundant dark and red fruits, lots of cherry along with blackberry, cranberry, mulberry, all framed with hints of mineral and herbal characters like graphite and cedar. The palate is vibrant and fresh, with lots of age-worthy tannin structure and beautiful acidity. Though ready to drink now, this is also one for the cellar.

The estate-farmed vineyards that comprise this Napa Cabernet blend are all CCOF Certified Organic.

The fruit was fermented in small tanks and either punched down or pumped over twice per day, depending on flavor; they don’t strive for a high rate of extraction, instead choosing to preserve freshness and high-toned aromatics. 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 malolactic fermentation, and aged for 20 months in a combination of mostly used and a few new barrels (less than 20% new French oak, mostly Taransaud and Bossuet).