The 2006 vintage started with a cool wet spring and late bud break, followed by mild summer temperatures that allowed for longer than normal hang times. The result was picture perfect clusters and wines with good intensity, concentration and balance. Our 2006 Cabernet is no exception. The fruit comes from the sustainably farmed Brix Vineyard in Oakville and is blended with a small amount of Petit Verdot from Stags Leap and Merlot from Oak Knoll. The wine was aged in a combination of new and used French Oak for 20 months.

Double Gold Medal Winner
2010 San Francisco Chronicle Wine Competition