The nose reveals sweet vanilla oak tones, ripe, extracted blackberry fruit with hints of cocoa and mocha, and scents of wild herbs such as mint and lavender.


In the mouth, the wine is rich and powerful, with deep, intense, blackberry fruit that has a decidedly chocolate-y edge and extends into a very long, lush finish bolstered by firm, well-integrated tannins

Growing Conditions

In 2002, an early April frost and May rains gave way to a mild summer with ideal growing conditions: warm days and cool, sometimes cold, nights. Warm weather in late September accelerated ripening, concentrating fruit flavors and condensing the harvest. While yields were lower than average, the grapes displayed excellent color and flavor concentration, enabling Napa Valley wineries to produce superb red wines.


After the fruit was crushed and cold-soaked for four days, we initiated fermentation, with daily pumpovers to thoroughly macerate the skins and maximize extraction of color, flavor and tannin. This process was enhanced further by several rack-and-return procedures, which involves draining a tank of fermenting juice, then splashing it back over the cap of skins that fall to the bottom of the tank. Because small-berried mountain grapes tend to have higher acids and tannins, we were careful to carefully manage the fermentation/maceration to ensure a harmonious Cabernet Sauvignon with balanced fruit and tannin. Once the wine was pressed off the skins, the free run juice was drained and transferred to French oak barrels, 60% new, where it aged 19 months in barrel before bottling in April, 2004.


19 months in French oak barrels, 60% new

Food Pairing

grilled red meats or flavorful cheeses