Wines

Our Sauvignon Blanc is a lively, yet elegant, expression of this varietal that gathers its complexity from both the diversity of terroir running north to south in the Napa Valley and from the inclusion of the rich and unctuous Sémillon grape. This blend includes Sauvignon Blanc and Sémillon from our estate vineyards in Calistoga, Stags Leap District, and Carneros. A grower vineyard in eastern Rutherford is home to old vines planted to a heritage Musqué clone that provides density, richness, and lemon citrus notes. Finally, old vine Sémillon from another site in Calistoga gives the wine an expansive mouth-coating richness that is the hallmark of our style.

The fruit was hand-harvested in the cool darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Gentle, whole-cluster pressing released the delicate, prized juices from the clusters and created a deeper level of complexity. The juice was fermented in 86% French oak barrels and 14% stainless steel tanks. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit.

Vivid and inviting, the 2022 Sauvignon Blanc brims with energy and an elegant vivaciousness. The refreshing aromatics soar on layers of casaba melon, pineapple, and honeysuckle flowers. Flavors of kiwi, white peach, mango, and cucumber glide seamlessly along the palate with accents of sea salt, warm brioche, and persimmon tinged on the long and brightly tuned finish. A splendid note of flinty minerality persists on the tongue as this wine of poise and contemplation bids the taster for another sip. – Christopher Tynan, Director of Winemaking

A selection of our finest estate and grower white wine barrels were blended to create the highest expression of the vintage. An old-vine Sémillon vineyard in Calistoga contributes density, richness, and lemon curd flavors and aromas to the blend. Our fabulous young estate-grown Sauvignon Blanc, Semillon, and Sauvignon Musqué vines from our properties in the Stags Leap District, Carneros, and Calistoga add sumptuous orchard fruit flavors, delicate floral notes, and mouthwatering acidity to the blend.

The fruit was hand-harvested in the cool darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Our fruit underwent gentle, whole-cluster pressing which released the delicate, prized juices from the clusters and created a deeper level of complexity. The juice was fermented in new French oak barrels. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and select barrels underwent occasional bâtonnage.

The 2022 Marla flaunts the lusciousness inherent in the vintage with coquettish layers of honeysuckle, quince, and orange blossom aromas that leap from the glass. Flavors of pineapple tart, honeydew melon, and orange marmalade coat the palate with a sumptuous texture and a tangy acidity that a Grand Cru Burgundy producer would die for. A prodigious and boundless finish crescendos with a satiny concentrated burst of fig and marzipan notes

The grapes were picked in the darkness of the early morning hours, and immediately subjected to rigorous selection by our three-tiered hand sorting process. The whole berries were gently gravity-delivered to tank by our crane system, maintaining berry integrity. Cold soaks lasted approximately five days, and fermentations were managed via a combination of délestage, pumpovers, and punch downs. Extended maceration, ranging from three to four weeks, fine-tuned our tannin profiles, allowing us to build mouth feel and wine complexity.

The spectacular 2019 Claret begins with an inviting nose of rich crème de cassis, blackberry, and warm fig aromas with a hint of the fragrant Indian spices, cardamom, and clove. The seductive and voluptuous wine is laden with black cherries, preserved plums, espresso, and lavender. It’s a full bodied, lush wine that expands mid-palate and finishes with a crescendo of sweet and silky tannins. –Christopher Tynan, Director of Winemaking

The Merlot and Cabernet Sauvignon in this blend are from our Twin Peaks estate vineyard, while the Cabernet Franc hails from acclaimed viticulturist David Abreu’s Madrona Ranch. The vineyards are farmed with meticulous attention to detail, maintaining yields at sparse levels—ranging from two to three tons per acre. The wine is composed of just a few of our best lots from these most cherished sites.

Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 44% of which were new, for twenty-two months.

A wine of contemplation and singularity, the 2019 High Fidelity flaunts a dazzling display of Luxardo cherries, summer fig, roasted beets, cigar box, and crushed blueberry aromas. These aromas are echoed on the palate, with integrated layers of dried leaves, praline, coastal sage, cardamon, braised beef juices, nutmeg, and clove notes. Intriguing and seamless, this wine unfolds with milk chocolatey tannins and a lovely balanced acidity. – Christopher Tynan, Director of Winemaking

The Merlot and Cabernet Sauvignon in this blend are from our Stags Leap District estate vineyard, while the Cabernet Franc hails from acclaimed viticulturist David Abreu’s Madrona Ranch. The vineyards are farmed with meticulous attention to detail, maintaining yields at sparse levels—ranging from two to three tons per acre. The wine is composed of just a few of our best lots from these most cherished sites

Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 77% of which were new, for twenty-two months.

Located at the base of Diamond Mountain in the western portion of the Calistoga appellation, our Calistoga estate vineyard has twenty acres planted mostly to Cabernet Sauvignon. The gravelly loam soils are volcanic in origin with alluvial influence made evident by copious amounts of water-rolled gravel and large cobbles.  While Calistoga can experience quite hot daytime temperatures, our estate is protected from the afternoon sun by Diamond Mountain to our west. Cool breezes from the Pacific are drawn in by the narrow gap between Napa and Sonoma Counties, further mediating the hot days. The result is powerful, rich Cabernet with balanced acidity.

Hand harvested in the cool dark of night, the fruit was brought to the winery and subjected to rigorous selection by our three-tiered sorting process, including our cutting-edge optical sorter, with a goal of eliminating less-than-perfect berries. The selected fruit was gently delivered to tank via gravity by our crane system, retaining perfect, whole berries. Cold soaks lasted approximately five days, and fermentations were managed by a combination of délestage and pump overs. Extended maceration, ranging from three to four weeks, fine-tuned tannin profiles, allowing us to build structure and wine complexity. The wine was aged in French oak barrels, 9% of which were new, for twenty-one months.

An abundance of mineral and rocky gravel notes dominate the darkly colored 2019 Calistoga’s bouquet.  There is also reams of seductive blackberry liqueur, dark chocolate, and smoked cardamom amongst the stony aromas. With a wide, rich, and expansive entry the mid-palate turns serious and contemplative with a beam of fresh acidity and supple tannin that lends weight and agility. – Christopher Tynan, Director of Winemaking

Our Diamond Mountain Cabernet Sauvignon comes from exceptional, low-yielding vineyards with volcanic ash and gravelly loam soils in the Diamond Mountain appellation, nestled in the Mayacamas Range on the northwest side of Napa Valley. The sun-drenched mountain vineyards have late afternoon breezes that ripen the fruit slowly and evenly. Both sites are planted to extraordinary old vines on a steep incline with historic Napa field selections which produce age-worthy Cabernet Sauvignon with dark fruit, intense structure, minerality, and perfume.

Hand harvested in the cool early morning hours, the fruit was immediately subjected to rigorous selection by our three-tiered sorting process, including our cutting-edge optical sorter, with a goal of eliminating less-than-perfect berries. The berries were gently gravity-delivered to tank using our distinctive crane system, minimizing disruption of berry integrity. Cold soaks lasted five days and fermentations were managed via a combination of délestage, punch downs, and pumpovers. Extended maceration for four weeks fine-tuned our tannin profiles. The wine underwent twenty-one months of élevage in French oak barrels 69% of which were new.

The 2019 Diamond Mountain aromas bear the woodsy stamp of its forested terroir. Flowing from the glass are dried cassis berries tinged with a camphorous pine and fir needle bouquet. Amongst the lush blackberry, lychee, and raspberry notes lie essence of bergamot and cedar. The balanced sweet tannin and rich entry are grounded mid-palate by touches of balsam fragrance. This wine finishes with warm and exotic notes with an essence of cinnamon, juniper, and sandalwood. – Christopher Tynan, Director of Winemaking

Exceptional high-elevation vineyards in the Howell Mountain appellation produce intensely concentrated grapes for this wine.  Soils are volcanic in origin and consist of two main types: the first is decomposed volcanic ash called tufa, and the second is red volcanic rock and clay that is high in iron.  Both are nutrient poor, which stresses the vines, producing intense and structured wines from small clusters and berries. The altitude, climate, and soils combine to create a classic mountain Cabernet Sauvignon with incredible concentration, texture, and structure.

Hand harvested in the cool early morning hours, the fruit was immediately subjected to rigorous selection by our three-tiered sorting process, including our cutting-edge optical sorter, with a goal of eliminating less-than-perfect berries. The selected fruit was gently delivered to tank via gravity by our crane system, retaining perfect, whole berries. Cold soaks lasted approximately five days, and fermentations were managed by a combination of délestage and pump overs. Extended maceration, ranging from three to four weeks, fine-tuned tannin profiles, allowing us to build structure and wine complexity. The wine was aged in French oak barrels, 60% of which were new, for twenty-one months.

The 2019 Howell Mountain comes sauntering out of the glass like a thoroughbred and will absolutely thrill high elevation purists. This exceptional vintage sports loads of dark berries, spring flowers, cigar wrapper, and cinnamon that unfurl in the glass and are layered with graphite, pine bark, and dense cassis flavors. This full-bodied mountain wine is tightly wound around an abundance of lively powdery tannins, balanced acidity, and concentrated flavors.  – Christopher Tynan, Director of Winemaking

Our estate vineyard blocks are named after Cliff’s favorite rock songs and albums. The name of this blend is derived from Yes’ “Roundabout” in our Twin Peaks vineyard and from Eric Clapton’s “After Midnight” in our Poetry vineyard. The Cabernet Sauvignon in “After Midnight” is planted in shallow volcanic soil and farmed to low yields, contributing structure, concentration, and classic Stags Leap character to the backbone of the blend. “Roundabout” is a block of Cabernet Sauvignon that contributes a luxurious perfume, flavors of ripe, dark fruit, and plush texture.

In the cool darkness of night, grapes were hand-picked into twenty-five pound bins to minimize crushing. By early morning, the grapes were subjected to rigorous selection by our three-tiered sorting process which includes our cutting-edge optical sorter, and a slow, individual berry hand sort. The fruit was gently gravity-delivered to small tanks by our unique crane system which kept the berries intact. Cold soaks lasted from five to eight days, and fermentations were managed through a combination of pump overs and délestage. Extended maceration of up to six weeks ensured exceptional extraction and fine-tuning of tannin profiles. This wine underwent twenty-one months of élevage in French oak barrels, 74% of which were new.

This hedonistic elixir unleashes an exceptional fragrance of violets, blackberry preserves, slate, and unctuous warm plums. Dark and brooding, the satiny entry continues seamlessly across the palate whilst flavors of cedar, lilac, and black licorice candy dance and sing effortlessly to a long and energetic finish. – Christopher Tynan, Director of Winemaking

The fruit was sourced from the hillside terraces of our Poetry Vineyard, our Twin Peaks Vineyard estate surrounding the winery, and a few neighboring vineyards in the Stags Leap District. The wine is composed of small lots from our best blocks, representing a diverse range of carefully selected clones and rootstocks.  From Poetry’s exposed, rocky terraces boasting volcanic origins, to the ancient riverbed alluvial soils of Twin Peaks, the breadth of contributing sites translates into a wine of impressive complexity.

Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 38% of which were new, for twenty-one months.

Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 38% of which were new, for twenty-one months.

The Poetry Vineyard, carved into a steep west-facing hillside, reaches from the highest elevations of the Stags Leap District appellation to the valley floor. This vineyard draws its uniqueness from shallow, volcanic soils atop fractured shale. Due to the stressful nature of the site, planted with high vine density and farmed to very low yields, the vines develop slowly and produce small flavorful berries.  The vineyard was designed by David Abreu and planted to legendary, proprietary heritage selections of Cabernet Sauvignon.

In the cool darkness of night, grapes were hand-picked into twenty-five pound bins to minimize crushing. By early morning, the grapes were subjected to rigorous selection by our three-tiered sorting process, which includes our cutting-edge optical sorter and a slow, individual berry hand sort. The fruit was gently gravity-delivered to small tanks by our unique crane system, which kept the berries intact. Cold soaks lasted from five to eight days, and fermentations were managed through a combination of pump overs and délestage. Extended maceration of up to six weeks ensured exceptional extraction and fine-tuning of tannin profiles. Following twenty-one months of élevage in French oak barrels, 80% of which were new, the blend was selected from our best lots of the Poetry Vineyard.

The result of meticulous attention to detail throughout the winemaking process, the fresh and lively 2019 Poetry’s effortless character belies the precision and masterly artistry required to assemble our multi-layered grand vin. This captivating elixir greets the taster with a bouquet of fresh cut flowers, crushed red currant, and summer Morello cherry aromas. Nestled amongst these scents are red and black licorice, clove, and bergamot. Next, there is a rush of melted dark chocolate, shortbread, blackberry, and plum flavors along the palate. Sea salt, aged beef, and loamy black truffle elements add layers of savoriness to the long and tantalizing finish. – Christopher Tynan, Director of Winemaking

Songbook represents a collection of vineyard sources that we have been fortunate enough to access to create this beautiful wine. When Cliff Lede was new to Napa Valley in the early 2000s, he was introduced to some of the top growers and consultants in this small community, creating fast friendships and partnerships. We are grateful to work with many grower partners who, like us, take pride in farming to the highest level.

In the cool darkness of night, grapes were hand-picked into twenty-five pound bins to minimize crushing. By early morning, the grapes were subjected to rigorous selection by our three-tiered sorting process, which includes our cutting-edge optical sorter and a slow, individual berry hand sort. The fruit was gently gravity-delivered to small tanks by our unique crane system which kept the berries intact. Cold soaks lasted from five to eight days, and fermentations were managed through a combination of pump overs and délestage. Extended maceration of up to six weeks ensured exceptional extraction and fine-tuning of tannin profiles. This wine underwent twenty-one months of élevage in French oak barrels, 91% of which were new.

The dark and beguiling 2019 Songbook features seductive notes of warm blackberries, cassis, and chocolate cake with touches of clove, sandalwood, anise, and exotic incense. The wine opens with flavors of mulberry, fig paste, and blueberry, with woodsy notes of cedar, bay laurel, and piñon. Deep and expansive across the palate, hints of mint, amaretto, and iron emerge and add layers to this complex and delicious red wine. – Christopher Tynan, Director of Winemaking

Situated on the western Oakville bench, the celebrated Beckstoffer To Kalon Vineyard has gravelly loam soils with high mineral content derived from sedimentary deposits of the volcanic Mayacamas Mountains and the alluvial fan of the Napa River. The vineyard has low organic matter content and thorough drainage, which devigorates the vines and produces small berries that are ideal for wines with intense concentration. The site is warm and sunny throughout the day, but cooled by late afternoon breezes, producing ripe Cabernet Sauvignon with lovely acidity. The blocks that make up our blend represent a diverse array of the Beckstoffer To Kalon terroir and clonal selection, creating a unique and extraordinary wine from this critically praised site.

In the cool darkness of night, grapes were hand-picked into twenty-five pound bins to minimize crushing. By early morning, the grapes were subjected to rigorous selection by our three-tiered sorting process which includes our cutting-edge optical sorter, and a slow, individual berry hand sort. The fruit was gently gravity-delivered to small tanks and wooden cuves by our unique crane system which kept the berries intact. Cold soaks lasted from five to eight days, and fermentations were managed through a combination of pump overs and délestage. Extended maceration of up to six weeks ensured exceptional extraction and fine-tuning of tannin profiles. This wine underwent twenty-one months of élevage in French oak barrels, 78% of which were new.