Merlot, Zinfandel, & Sauvignon Blanc Package


Three Bottle Package: Merlot Napa Valley, Zinfandel Napa Valley, Sauvignon Blanc Napa Valley (Awarded 90pts. via Wine Enthusiast




Three Bottle Package: Merlot Napa Valley, Zinfandel Napa Valley, Sauvignon Blanc Napa Valley (Awarded 90pts. via Wine Enthusiast)





Merlot Napa Valley
Vintage 2013

Cases Produced: 150

Alcohol: 14.8%

pH: 3.71

Acid: 6.2g/L

Aromas; spicy currant, anise, sage and cedar.

Nicely layered, multi dimensional personality with deep, full bodied flavors and a sense of elegance and symmetry.


This vineyard was planted in 1971. It is head trained spur pruned dry farmed old vines. Because the vines were dry farmed very meticulous crop thinning was performed in order to allow the vines to ripen a very small selective crop.


The Merlot was harvested at an optimal level of ripeness in mid October. The Merlot grapes were cold soaked for five days before the onset of primary fermentation. The fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was pressed off the skins after 15-20 days. The wine was then put into French oak barrels 80% new and the balance once used where they underwent 100% malolactic fermentation. The Merlot was aged for 18 months before it was bottled.

Zinfandel Napa Valley
Vintage 2014

Cases Produced: 150

Alcohol: 15.5%

pH: 3.75

Acid: 6.4g/L

Aromas; caramel candy- apple, molasses and a hint of black cherry.

Flavors; cherry licorice, smoky cedar, and black peppercorn followed by sweet oak, dill and black cherry cobbler.

A lengthy, spicy finish.


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.


These grapes were treated to 25 days on skin-contact during fermentation to allow for maximum concentration and extraction from the skins and seeds. A small lot fermentation and extended maceration is something typically done in highly rated boutique wineries to allow the tannins and complex structure from the grapes to break down slowly into the juice alongside fermentation. There was a second fermentation of 100% malolactic in-barrel to soften the acid and round out the mid palate. The wine was aged for 18 months in 100% American oak (85% new and 15% once-used with medium toast).

Sauvignon Blanc Napa Valley
Award 90 Points via Wine Enthusiast
Vintage 2016

Cases Produced: 100

Alcohol: 15.4%

pH: 3.35

Acid: 6.1g/L

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.