The grapes are from 100% Napa Valley vineyards - all located in the core growing sites and mid-valley from key appellations

Oakville: Bale clay loams. Clones 4,7,337,2. 18-year-old vines; Provide powerful tannins.

St. Helena: Pleasanton gravelly loams. Clone 7, 8, 337. 18-year-old vines average; Provides elegance.

Rutherford: Bale clay loams. Clones 4, 7, 337, 2. Average 18-year-old vines; Provide opulence.

Howell Mtn: Pyroclastic, volcanic soils. 15 years old on average; Provides focused fruit from lower yields.

Mt. Veeder: Sedimentary soils, with 25-year-old vines; Provides refined tannins.

WINEMAKING: Hand-sorted, destemmed fruit. Select Bordeaux yeast isolates are used for primary fermentation in the tank. Malolactic fermentation takes place in barrels on fermentation lees.

AGEING: The wine is aged for 18 months in 100% French Oak (60% new) which lends vanilla and roasted notes.

TASTING NOTES: Deep ruby color. On the nose, this wine has ripe dark fruit such as cherries and blackberries. Oak is well integrated with baking spice and subtle cedar notes. The medium, chewy tannins display a long flavorful finish. Pairs well with grilled red meats (especially steak), hearty stews, and hard cheeses.