Three Bottle Package: Cabernet Sauvignon Napa Valley and two bottles of Sauvignon Blanc Napa Valley (Awarded 90 points via Wine Enthusiast)
Cabernet Sauvignon Napa Valley
Cases Produced: 150
Blend: 97% Cabernet Sauvignon, 3% Merlot,
Aromas; sweet currant and blackberry with black pepper, anise, toasted oak and notes of molasses.
Flavors; black plum, bing cherry, espresso bean and wet stone.
A structured wine with excellent depth, flavors and personality.
Planted in 1975, the vines used in our wines are some of the oldest in Chiles Valley. Planted on a Northeast/Southwest row orientation, the vines are able to maximize sun exposure to each cluster creating rich, complex flavors.
After harvesting in the early morning hours to preserve the fresh, cold fruit, the grapes were fermented in stainless steel on the skins for 15-16 days before being pressed off. It underwent 100% malolactic fermentation to smooth out the acid and allow the development of a rich and soft mid-palate. The final blend is comprised of 97% Cabernet Sauvignon and 3% Merlot to bring out a jammy, blue fruit quality. After it finished second fermentation, it was placed in French oak for 23 months. 75% was in new oak and 25% once-used both with medium toast.
Sauvignon Blanc Napa Valley
Awarded 90 Points via Wine Enthusiast
Cases Produced: 100
Aromas; layers of lemon zest, apricot and other stone-fruit as well as dried herbs.
Flavors; lush and full lemon cream and Meyer lemon bar which transition to a whipped key-lime finish.
This vineyard was planted with old Mondavi clones in 1975 and is some of the oldest vines in Chiles Valley. It is quadrilateral trellising and a Northeast/Southwest row orientation to maximize the sun’s dappling rays on the fruit.
The grapes were picked at first light on September 3, 2014 to maximize the intensity of esters and freshness. When brought to the winery, the whole cluster was crushed and 85% was fermented in stainless steel while the other 15% was fermented in neutral French oak barrels. None of the wine went through malolactic fermentation. It was blended, and aged in stainless steel for five months before bottling.