100% Cabernet Sauvignon, destemmed into an open-top wooden tank, pumped-over once or twice per day for about 3 weeks; then aged in neutral wooden barrels for 23 months.

We are so happy and proud to work with this old-vine vineyard, on a gentle hillside in Suisun Valley. The soil is excellent: it is poor in organic material, but rich in iron and sand; the vines are are strong but struggle still and produce only a small amount of intense, small-berried fruit. The vineyard ripens slowly, and though we often pick it last of all of our vineyards, the fruit remains very fresh, high in acid, and quite marked by vegetative and herbal characteristics. The wine is totally ripe, luxurious, and powerful— but jam is completely absent, and instead we have structure, complexity, salinity. The wine is ready now and should improve for ten or twenty years.