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The warm days and cool nights in the Coombsville area of Napa produce big, rich, mouth-filling wines with great natural acidity.

Bouquet of bright blackberry fruit with pepper, spice, and toasted oak. Palate of berry and currant with a touch of anise enveloping persistent notes of black pepper.

Full, rich, deep, dark, concentrated flavors of Cabernet Sauvignon, body and spiciness of Cabernet Franc, and the fruit and suppleness of Merlot.

Layers of rich fruit flavors combined with cinnamon and peppery spices lead to a deep and vibrant finish. Elegant and soft tannins.

Soft and rich, with layers of red cherry, raspberry, cola, caramel, and a hint of Asian spice, this impressively silky, deeply colored and full-bodied wine is aged in 100% French oak, which adds an elegant toasty vanilla character. 

While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. 

Deep color, broad rich mid-palate, Damson plums, Queen Anne cherries, baking spices, and flintiness from the vineyard’s rocky, mineral-laden subsoils.

A hint of black olive and a smokey note warm the aromas and integrate nicely with the fruit. Best of Class, 2009 San Francisco Chronicle Wine Tasting Competition.

Combines the best of three distinct growing appellations. Rich raspberry and hints of chocolate and blackberry fruit flavors flood the mouth.

Smoky, spicy aromas underscore dark fruit flavors while vibrant acidity makes its appearance on the long, refreshing finish.