The wine offers an inviting nose of spice, roasted coffee, sweet oak, blackberry, and
a hint of mint.


Berry and black cherry flavors dominate the palate with an initial sensation of sweetness and
creaminess, quickly brought in check by a brightness and liveliness that linger well into the finish.

Growing Conditions

2006 was a long, cool, growing season that started relatively late for us and extended well into October.
The wines display good acidity and firmer tannins than 2005, resulting in a generally more angular structure. I am
tempted to call the vintage more “classical” and “serious” because of those features. That doesn’t mean
“serious” is less fun or delicious to drink, but they are more appropriate for and less competitive with food.

Because the grapes for the 2006 vintage came from three different locations in Napa Valley—west,
southeast, and northeast, each contributes slightly different components resulting in a more interesting and
complex style.

Vineyards: Rancho Chimiles; Brandlin Vineyard; Dalraddy Vineyard.


Bottling Date: March 20, 2008


Fermentation: 21 days average, up to 84º
Maceration: 15 days average


16 months in French, Hungarian, American; 35% New American.


Medium ruby in color.