Production: 33 barrels regular cuvée / 4 puncheons Reserva

Vineyards:
Cabernet Sauvignon
Hossfeld Vineyard – Steep, terraced planting on eastern Napa Valley hillside bowl in Soda Canyon. Historically late-ripening vineyard with extremely low yields (4.58 tons on 3 acres). Typically higher pH mountain fruit; deeply colored, with faint mountain-thistle and dark berry character.

Luce-Abbey Vineyard – Prime St. Helena hillside vineyard. One Acre in size yielding 1.72 tons of small, intense berries. - Classic Napa Cabernet character;
broad, complex structure / Fantastic Aromatics.

Sangiovese
Voyager Vineyard – Located on eastern flank of lower Napa hills southeast of Yountville. Yield of 3.5 tons gives bright fruit with solid mid to high-toned dynamics, adding an upper scale of harmony to the blend.

Caldwell Vineyard – John Caldwell’s Coombsville vineyard is quite well known and not by accident. This is an area perhaps cooler at times than Carneros. The Sangiovese here is a small planting of Grosso clone on a hillside bowl (2.29 tons).
The resulting fruit is very high pitched - cherry-like character with amazing naturally high acidity. Here, the high frequencies soar.

Tempranillo
Rhinefarm Vineyard - Small planting just north of Carneros. Very cool-climate vineyard, producing color-extracted berries (2.09 tons). Imparts typically broad mouthfeel and interplays with the Sangiovese & Cabernet to create Burgundy-like
spice in the bouquet.

Mixed oak program (40% new / 37% once-used / 23% 2-years or older):
-Cabernet Sauvignon undergoes m/l fermentation in small, tight-grain French cooperage.
-Sangiovese undergoes m/l fermentation in 130 gallon French oak puncheons.
-Tempranillo undergoes m/l fermentation in small tight-grain American oak barrels.
-Blend is assembled within 3-5 months upon completion of m/l.; released 20 months after harvest

Reserva selection is made prior to 2nd racking, which is then transferred to puncheons where it resides until bottling after 16 months from harvest. It is then aged in bottle 16 months prior to release, totaling 32 months of aging from the time of harvest.