In 2023, Napa Valley experienced one of the longest growing seasons in a decade or more. With consistent, mild weather throughout the season, above-average crop yields, and extended hang time, 2023 is an exceptional, high-quality, memorable vintage.

Winter and spring rains led to full reservoirs and healthy, saturated soils; ideal conditions as grape growers headed into bud break. The mild, warm summer weather (72-75 degrees F) supported healthy canopy growth through bloom and set. Though vineyards faced mildew pressure, clusters remained loose for good air flow. Relatively cool weather throughout the growing season in tandem with an abundance of sunshine allowed grape skins to ripen slowly and develop maximal dark red color components for red wines.

Full ripeness of grape skins and seeds provided the building blocks for a tannic backbone which is the source of resilience for a long-lived wine. Winemakers describe the wines as having freshness, purity and elegance overall.

The grapes arrived at the winery early in the morning and were gently processed using a Pellencdestemmer, renowned for its precision and gentle handling. Individual lots were fermented separately in small stainless steeltanks, following an average two-day cold soak and approximately 21 days on skins. Given the natural concentration of the small, mountain-grown berries, maceration was kept relatively short while still achieving ample color, tannin, and texture. After fermentation, the wine was transferred to French oak barrels for aging, allowing the classic warmth of barrel influence to develop, and was bottled unfiltered.

BLEND: 100% Cabernet Sauvignon
AGING: 20 months in French oak (65% new, 35% neutral)
ALCOHOL: 15.85%
TA 5.9 g/L
pH 3.83

The 2021 vintage will be remembered for low yields with intensely-flavored, small-sized berries and a smooth and uneventful harvest season. The season started off with very little rain, leading to the 2nd year of drought conditions in Napa Valley, Harvest began early with white wine grapes picked on July 30th and red wine grapes beginning on August 31. While concerning in the long term, the drought of 2021 resulted in a more natural load on the vines, requiring less pruning and dropping of fruit. The resulting grapes are packed full of flavor. Winemakers across the valley are excited about the prospects of the 2021s and it is likely the smaller yields per vine and smaller berry size will result in another amazing vintage from Napa Valley.

The grapes came into the winery early in the morning and were gently transferred into our Pellenc de-stemmer, known as one of the most precise and gentle tools in the winemaking process. The berries were then transferred into small tanks and allowed to rest for one day prior to commencing with fermentation. Press began and we opted for a short maceration time since the small, mountain berries naturally provide ample intensity of color, tannins, and texture. The wine was then transferred to French oak barrels allowing the classic warmth of barrel aging to ensue.

BLEND: 75% Cabernet Sauvignon, 25% Merlot
AGING: 21 months in French oak (50% new, 50% neutral)
ALCOHOL: 15%
TA 5.5 g/L
pH 3.64

The beginning of the 2019 growing season was defined by copious rainfall and late soil moisture. The long, warm summer saw very few extreme heat events, with foggy mornings setting the stage for vibrant & expressive wines. The long, relatively mild finish to the season, not without its moments of unpredictability, helped to preserve freshness and finesse in the fruit with abundant hang time teasing out great color, structure, and tannins.Yield size is slightly below average. All in all, exceptional fruit with bright acidity and ample texture produced an exceptional vintage.

The grapes came into the winery early in the morning and were gently transferred into our Pellenc de-stemmer, known as one of the most precise and gentle tools in the winemaking process. The berries were then transferred into small tanks and allowed to rest for one day prior to commencing with fermentation. Press began and we opted for a short maceration time since the small, mountain berries naturally provide ample intensity of color, tannins, and texture. The wine was then transferred to French oak barrels allowing the classic warmth of barrel aging to ensue.

The grapes for our Cabernet Sauvignon are grown in the stony, volcanic terroir atop Atlas Peak, at an elevation between 1,270 to 1,350 feet, overlooking the town of Oakville in Napa Valley

BLEND: 95% Cabernet Sauvignon, 5% Merlot
AGING: 20 months in French oak (50% new, 50% neutral)
ALCOHOL: 14.6 %
TA 6.0 g/L
pH 3.70
CASES PRODUCED: 904

February 2018 saw abundant rains, follows by lots of sunny days in spring and early summer. Both bud break & flowering occurred a bit later in the season, but under ideal weather conditions, creating plentiful and even fruit set. Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions for our winemaker to allow their fruit to accumulate flavor complexity with gradual increases in sugar levels. We began harvesting our Animo Vineyard on October 10th completing with our final pick date of October 20th.

The grapes came into the winery early in the morning and were gently transferred into our Pellenc de-stemmer, known as one of the most precise and gentle tools in the winemaking process. The berries were then transferred into small tanks and allowed to for one day prior to commencing with fermentation. Press began and we opted for a short maceration time since the small, mountain berries naturally provide ample intensity of color, tannins, and texture. The wine was then transferred to French oak barrels allowing the classic warmth of barrel aging to ensue.

Our vineyard, with its stony, volcanic terroir, sits atop Atlas Peak at an elevation between 1,270 to 1,350 feet and is located at the edge of a steep canyon which overlooks the town of Oakville. The site, which was purchased and planted in 1999 by the Michael Mondavi Family is predominantly comprised of Cabernet Sauvignon from the Clone Four variety grafted on 110R Rootstock.

BLEND: 95% Cabernet Sauvignon, 5% Merlot AGING: 20 months in French oak (50% new, 50% neutral) ALCOHOL: 14.6 %; TA 6.0 g/L; pH 3.70 CASES PRODUCED: 1,067