Vineyard Notes

This was the first year we harvested fruit from our own-rooted Cabernet Franc block, planted in 2015. We babied this planting for five years until the roots were deeply established and the vines were fully grown and vigorous. It was thrilling to see the quality and yields we achieved in this first year. Both the old and new blocks of Cabernet Franc were harvested in early October after a spectacular lightning show.  

Production Notes

Both vineyard blocks were hand-harvested in the cool of morning. Block 9 was separated into two lots: the first was destemmed and fermented in our 2-ton cement tank, and the second was 50% whole cluster in an open-top tank. Block 8 was harvested on two different days. Half was destemmed, and we experimented with the other half by fermenting it 100% whole cluster. All lots were pressed after going dry and were aged separately in 17% new French oak before being blended and bottled in 2023. The final blend is an even amount of Block 8 and 9, with 18% whole cluster. 

CASES: 215

Vineyard Notes

2021 was a bit of a rollercoaster for the vineyard. After a cool and dry winter and spring, bud break started late in the spring of 2021. The relatively mild weather lasted until August when a series of heat waves hit. Fortunately, our Cabernet grapes were protected with a healthy vine canopy and attentive farming. Ripening stalled for a few weeks after the heat, but progressed enough for the fruit to be harvested in mid-October, just before the smoke from the Alisal Fire blew through our little valley. 

Production Notes

The 2021 Cab Sauv is a blend of all four Cab blocks. All were harvested by hand, and fermented with native yeast in a variety of vessels. Block 7 was fermented in two Taransaud French oak foudres, Block 3 in closed rotary barrels, and Blocks 4 and 6 in stainless steel. All lots remained on the skins for about four weeks before pressing. Maturation was in 44% new French oak until blending and bottling in the summer of 2023. 

CASES: 554

Vineyard Notes

2021 was a stunning year for the Petit Verdot. It was the first year we employed shade cloth to protect the delicate clusters, and it paid off. We harvested perfect, tiny bunches relatively late in the season after a long growing season. The extra time on the vines helped ripen the notoriously plentiful tannin and round out the flavors.

Production Notes

After low yields in 2020, this years’ Petit Verdot was a bounty. We were able to pick on two separate days to capture different flavors and levels of ripeness. Both picks were destemmed and fermented in open-top tanks, receiving daily pumpovers at the start of fermentation, then punchdowns until dry. After a month on the skins, both lots were pressed and aged in 60% new French oak barrels. 

CASES: 220