Winemaker Notes:

All of our fruit is hand harvested and brought into the winery within hours of being picked. Everything is methodically and obsessively sorted. A cold soak of 4-7 days with minimal air incorporation starts the extraction and then cool fermentations with native yeast carry out the remaining. Air and temperature are controlled throughout the 14-28 day fermentation and extended maceration is determined lot by lot when I walk the fine line of full extraction but still keep an elegant and silky texture. Wines go through malolactic fermentation in barrel and are aged (sur-lees) for 18 months.

Focusing first on the Cabernet fruit from our mineral-rich, volcanic soil sites nestled on the hillside slopes in the Alexander Valley. This vintage’s blend is uniquely crafted with delicate inclusions of Petit Verdot and Merlot, and a hint of Malbec and Cabernet Franc showcasing intense black fruits enriched with lengthy velvety tannins.

— WINEMAKER JESSE KATZ