Our estate vineyard is situated at the east end of Pratt Avenue in the Saint Helena appellation of Napa Valley along the Napa River. Our soil type is Bale Loam with three variations. Our "Sympa" Cabernet Sauvignon is a special wine grown on the south parcel, “Block 1,” an ancient river bed where the loam has more sand, gravel and stones, causing the vines to struggle and produce smaller clusters and berries. The vines are cane pruned and hand-tended to yield two clusters per shoot. The parcel yields roughly two tons of fruit per acre. The Cabernet Sauvignon clones that comprise Sympa are See, 337 and 191. The See clone bud wood is from Napa Valley's famed Backus Vineyard. Our vineyard is managed by Lindsey Wallingford and our estate crew, with consulting from winemaker Aaron Pott.

Our estate vineyard is situated at the east end of Pratt Avenue in the Saint Helena appellation of Napa Valley along the Napa River. Our Consulting Winemaker, Aaron Pott, purchased fruit from our estate in the early 2000s for another notable Napa Valley winery, and now he works intimately with our vineyards to create distinctive Cabernet Sauvignons reflecting our terrior. Our soil type is Bale Loam with three variations. The "Estate Cabernet Sauvignon" is grown on the north parcel where the loam ratio has a finer rock composition. Vines are cane pruned and hand-tended to yield two clusters per shoot. The parcel yields approximately two tons per acre. The Cabernet Sauvignon clone planted here is See, and yields a wine with opulent flavors and elegant structure. Our vineyard is managed by Lindsey Wallingford and our estate crew, with consulting from winemaker Aaron Pott.

Mostly estate grown Cabernet Sauvignon with some estate Petit Verdot and a splash of Merlot made from our neighbor's vineyard.

Our Chardonnay fruit is grown on Scopus Vineyard in the Sonoma Mountain appellation of Sonoma County. The Scopus vineyard is 15 acres, all Chardonnay, sitting at roughly 700 feet above sea level, sloping eastward above the town of Glen Ellen. During summer, the Pacific coastal fog lingers here, creating cool nights and mornings. The soils are very rocky with volcanic red earth on the hillside. This wine is made by winemakers Lindsey Wallingford and Aaron Pott. The clusters are pressed whole before tank fermentation using native yeasts. The fermented wine is then put into French oak barrels where it goes through malo-lactic fermentation and then is aged sur lie with battonage for 16 months before bottling.