Wines

Songbook is sourced from two of acclaimed viticulturist David Abreu’s personally-farmed properties: Thorevilos Vineyard, situated between the St. Helena and Howell Mountain AVAs, and Madrona Ranch, nestled in the foothills of the Mayacamas mountain range. These vineyards produce grapes of exceptional character resulting from proprietary clones, extremely low yields, and meticulous farming. The result is a winemaker’s dream.

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 100% new French oak barrels.

The exotic and alluring 2015 Songbook is poised to become our best ever. A study in balanced freshness and precise, focused flavors, this buoyant elixir is perfumed with blueberry, blackberry, and a gravelly pine forest floor. There is lots of savory umami essence with nori wrapper, white truffle, and shiitake dusted grilled ribeye jus echoing in the aromas and flavors. On the finish, cocoa powder, new tobacco, and sage leaf aromatics waft in the retro nasal cavities while layers of unctuous black licorice, wild raspberries, white chocolate, and sea salt caramel notes linger on the long finish.
-Christopher Tynan, Winemaker

Our estate vineyard blocks are named after Cliff’s favorite rock songs and albums. The name of this blend is derived from The Yardbirds “Heart Full of Soul” in our Poetry vineyard and from The Doors’ “Light My Fire” in our Twin Peaks vineyard. The Cabernet Sauvignon in “Heart Full of Soul” 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.  “Light My Fire” is a block of Cabernet 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, 62% of which were new.

Dark gobs of cassis and crushed blackberry layer atop a core of sumptuous black fig tinged with notes of spring violets and burning embers.  The olfactory is draped in fragrances and flavors of lavender and chocolate ganache.  A fresh acidity livens the palate and gives energy to the bright and long ultrafine finish

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, 83% of which were new.

The well drained, gravelly loam soils of western Oakville that are the source for our To Kalon Vineyard give this Cabernet’s signature aromas of violets, gravel, and dark cassis. The 2016 vintage is brimming with gobs of warm currants, dark chocolate cake, lavender, and an earthy minerality, that arise and coalesce in the glass. Flavors of clove and cinnamon-spiced blackberry preserves spring forth along the sultry palate. The vintage’s fresh acidity carries the unctuous flavors along enthusiastically, and the ultrafine, sensuous tannin are impossible to resist.

Our Sauvignon Blanc is a lively, yet elegant, expression of this varietal in Napa Valley. The primary vineyard source, located in eastern Rutherford, is home to old vines planted to a heritage Musqué clone and Sémillon, providing density, richness, and citrus notes. Two other old-vine vineyards, both in Calistoga, contribute to the blend, one planted to Sauvignon Blanc and the other to Sémillon. In addition, we include grapes from a cooler climate vineyard on the east side of Napa, imparting vibrant acidity and finesse to the wine. A vineyard in Chiles Valley, a small pocket in eastern Napa County, adds complexity with old vines of Sauvignon Vert planted in 1947. This year marks the second harvest of our fabulous young vines from our property in Calistoga. The estate grown Sauvignon Blanc and Sauvignon Musqué add sumptuous 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 releases the delicate, prized juices from the clusters and creates a deeper level of complexity. The juice was fermented in 67% French oak barrels, 29% stainless steel tanks, and 4% concrete eggs. 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 underwent daily or weekly battonage.

Born in the glorious 2018 vintage, this year’s Sauvignon Blanc is a revelrous elixir that flourishes a multitudinous array of citrus tinged aromas and flavors. The exceedingly seductive perfume of orange blossom, pink fleshed grapefruit, and warm lemon soufflé entices, whilst restorative verdant notes ascend out of the glass and meld with hints of lemon verbena, tarragon, and ginger. The entrance boasts a brace of lemon candy across the palate followed by an unraveling of lemon meringue, tangerine marmalade, and lychee flavors. With air the wine further complexes and is punctuated by plump apricots, toasted brioche, and crushed chalk. This fun, sexy, and smart wine is imbued with a delightfully bright acidity and a long, rich full-bodied texture.

The Bordeaux varietal grapes in our Claret blend are sourced from our estate Twin Peaks Vineyard in the Stags Leap District and a few of our valued grower partners within Napa Valley. The wine is composed of small batches from a variety of blocks, representing a diverse range of carefully selected rootstocks and clones. Yields are maintained at sparse levels, with a focus on canopy management and vine balance. The resulting blend boasts remarkable depth and complexity.

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, minimizing disruption of 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 wine was aged in French oak for twenty-one months.

The playful and alluring 2016 Claret is laden with rich cassis, blackberry, and Luxardo cherry aromas that burst from the glass.  There is an abundance of heady black licorice flavors, and gobs of milk chocolate truffle, clove, and rose petal flavors abound. There is an easy, seamless character that pervades this wine making it all the more captivating.  The delicious tannin is so silky and plush that it begs one for another taste.  – Christopher Tynan, Winemaker

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 and 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 pump overs.  Extended maceration for four weeks fine-tuned our tannin profiles.  The wine underwent twenty-one months of élevage in French oak, 75% new

The fabulous bouquet of the 2015 Diamond Mountain offers lavish aromas of cassis, rose petal, and bay laurel scented blackberry compote.  Summer fig and wild black cherry flavors soar along the palate and layer after layer of chocolate ganache, ancho chile, talc, and blueberry notes unfold with time in the decanter.  There is a noble concentration and weight here, but the wine is deftly balanced and never loses its lithe and ethereal personality.  The incredibly long wine finishes with bravura and a dazzling display of ground cumin, cedar, and jasmine aromas.

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, 49% of which were new, for twenty-one months.

The inky black 2016 Stags Leap District is a lithe and tempting elixir that dazzles the senses.  Even in its youth, it displays a fully integrated nose of fresh red and black currents, wild blackberries, and a perfumed bouquet of violets and lavender.  Spice notes of smoked cardamom, anise, and cumin dance among the fig paste and Luxardo cherry flavors.  The opulent finish crescendos in a wave of supple tannins, which nimbly glides along the palate and draws the taster back for another joyful sip.

The Merlot and Cabernet Sauvignon in this blend is 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, 85% of which was new, for twenty-one months.

While there are layers upon layers of black fig, black cherry, and warm plum flavors, there’s also a core of savory grilled steak and black truffle notes that reveal itself with time. A “bouquet garni” of thyme, bay leaf, and sage lends subtle hints of savory herbs.  Ultra fine and precise, the cashmere-like tannins lend the wine an ethereal and exhilaratingly long, polished finish that goes on seemingly forever.

Located at the base of Diamond Mountain in the western portion of the Calistoga appellation, our Calistoga estate vineyard has twenty acres of vineyard 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, 50% of which were new, for twenty-one months.

The outstanding 2014 Calistoga deftly combines elegance and concentration.  Notes of the gravel and rock terroir weave throughout the dulcet bouquet of summer black cherries and luscious cassis. Seductive aromas of violets, lavender, and warm black licorice add further complexity.  Truffle salt, porcini mushroom, cardamom, and roasted marrow add a savory complexity to the upper register of the bouquet.   While provocatively plush and suave already, this fresh young wine has plenty of supportive tannin which provides structure and ageability. – Christopher Tynan, Winemaker

Our Diamond Mountain Cabernet Sauvignon comes from an exceptional, low-yielding vineyard 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 vineyard has northeastern exposure and late afternoon breezes that ripen the fruit slowly and evenly.  Planted and farmed by David Abreu Vineyard Management, this extraordinary site of old vines planted on a steep incline with a historic Napa field selection produces an 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 pump overs.  Extended maceration for four weeks fine-tuned our tannin profiles.  The wine underwent twenty-one months of élevage in French oak, 65% new.

The ravishing inky purple 2014 Diamond Mountain is a seductive and complex tincture where a panoply of cassis, pine forest, black tea, bay laurel, and cedar aromas playfully dance in the glass.  Layers of blackberry, new leather, and fresh tobacco notes lay out on top of the bouquet.  The long and decadent mouthfeel is guided along the palate by a fresh acidity and gobs of chocolaty tannins provide an enticing structure.  Lingering notes of ancho chile, cumin, and crushed blueberries persist long after tasting.

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.

There is an unrelenting quality to the powerful, young 2014 Howell Mountain Cabernet Sauvignon. The distinctive flourish of aromas is so reminiscent of the mountain volcanic soil and pine forest terrior where it is grown, that it could be from nowhere else.  Sous bois aromas comingle with warm dark chocolate, iron, burning incense, and juniper notes.  There is plenty of blackberry, cassis, and black licorice on display, accented with heady fresh mint, lavender, and clove.  Almost impenetrable now, this wine has a long life ahead, so it requires some patience.  If your curiosity gets the better of you, give this wine some time in the decanter before enjoying. -Christopher Tynan, Winemaker