Tucked away on a steep hillside of Howell Mountain lies a vineyard with no name. No fancy gates welcome the farmers that carefully tend to these Cabernet Sauvignon vines. And though it has no signs at the entrance, there is nothing hidden in the depth of flavors and unctuous concentration this wine showcases.  Less than 400 cases were made.

Growing Season
The 2019 growing season will be remembered as a “Goldilocks” vintage. Not too cold, not too hot . . . but just right. Late rains in May had growers biting their nails as these storms can cause damage to vines that are flowering, leading to reduced crop. However, sunshine won that battle and the rains disappeared giving way to a long, consistent growing season throughout the summer. No major heat events appeared during harvest time allowing for beautiful ripening at an even pace. Juuuust right.

Vinification
All fruit is hand harvested at night, preserving berry integrity. After a 7-day cold soak, fruit is fermented with native yeast in an open top tank. Post-fermentation, the wine is drawn off and the must placed into a basket press for gentle pressing. The wine completes malolactic fermentation in French oak barrels and puncheons and is aged on the lees for 18 months before bottling.