Opens with aromas of black cherry and blackberry with a touch of wet stone.


Flavors of dark chocolate syrup and Tahitian vanilla with a mocha finish are complemented with bold, well integrated tannins and a supple mouthfeel.

Growing Conditions

While we were replanting our cherished Rutherford Estate
vineyard, the grapes for this Cabernet Sauvignon were grown
in Carpy Conolly vineyard in Rutherford, renowned for
producing single vineyard wines. The vineyard has a Lyre
trellis system pruned to quadrilateral cordons with vines
spaced six feet apart and eight feet between each row. The
maturity of the vines contributes to the concentrated Cabernet
flavors and the rich, well drained, gravelly loam soils are an
essential component to high quality grape growing.

The 2013 vintage in Napa Valley was one of the earliest harvested vintages in years. A warm spring led to early bud break and created the perfect environment for flowering and fruit set. With warm days and cool nights, our team was able to maintain ideal acid levels with optimum, bright fruit flavors


A mix of clone 4 and clone 341, the grapes were fermented on the skins for 34-40 days with pupmpovers twice daily.


After native fermentation, the wine was gently pressed, racked and aged 19 months in 100% French oak barrels, with 45% new oak. Tightly grained Taransaud, Demptos and Seguin Moreau barrels were selected because of their ability to slowly impart oak to the wine for a consistent, well rounded aging process while yielding subtle oak influences to the Cabernet Sauvignon.

Food Pairing

Will pair well with a seared filet mignon or veal chops.