CABERNET SAUVIGNON
2022
HOWELL MOUNTAIN – CABERNET SAUVIGNON
TASTING NOTES
Deep layers of blackberry, black cherry, tobacco, and cedar notes. Hints of spice and earthiness complement its dusty texture, creating a complex and richly nuanced wine.
95% Cabernet Sauvignon / 5% Petit Verdot
Aged 22 months in French Oak barrels / 30% new
pH: 3.66
TA: 5.95 g/L
VA: 0.74 g/L
RS: 1 g/L
ALC: 15.3%
Located over 1600 ft above sea level, the soils are rich in volcanic ash, tuff (a type of volcanic rock), and decomposed rock. This creates a porous, nutrient-poor environment, which stresses the vines and forces them to root deeply in search of water and nutrients, contributing to concentrated fruit.
The mild spring growing season promoted even bud break, while cooler nights helped preserve acidity in the grapes.
Several heat spikes occurred during summer, but cooler fall weather extended hang time, resulting in more concentrated and well-structured fruit.
Not rated yet.
$135 -750ML
2022
MT. VEEDER – CABERNET SAUVIGNON
TASTING NOTES
Rich dark black fruit flavors of cassis and blackberry complemented by hints of violets, baking spices, and subtle cocoa notes. The firm, yet silky tannins create a structured palate, leading to a long and lingering finish that embodies the essence of the Mt. Veeder appellation.
95% Cabernet Sauvignon / 5% Petit Verdot
Aged 24 months in French Oak barrels / 30% new
pH: 3.64
TA:
VA: 0.57 g/L
RS: 1 g/L
ALC: 14.7%
Sustainable farmed, 100% Mt Veeder
A mild spring allowed for consistent bud break, and the region’s elevated vineyards experienced cooler temperatures than the valley floor, helping preserve freshness and acidity in the fruit.
Mount Veeder’s rugged terrain and high elevation helped shield vineyards from the worst of the summer’s heat spikes. While some heat did accelerate ripening, the cooler nights played a key role in slowing down sugar accumulation and maintaining balance in the grapes.
The cooler fall weather helped extend hang time and reach optimal phenolic maturity. This resulted in a more refined fruit profile, with enhanced flavor complexity and structure.
Not rated yet.
$110 -750ML
2022
ST. HELENA – CABERNET SAUVIGNON
TASTING NOTES
Vibrant dark cherry, fresh fig, and bright blueberry notes enriched by clove, black olive, and earthy undertones. Medium-bodied with fine grain tannins, it reveals hints of vanilla spice creating a balanced and intriguing profile that reflects the rich terroir of the St. Helena appellation.
95% Cabernet Sauvignon / 5% Petit Verdot
Aged 23 months in French Oak barrels / 40% new (a blend of Taransaud and Sylvain coopers)
pH: 3.7
TA: 5.82 g/L
VA: 0.67 g/L
RS: 1 g/L
ALC: 14.1%
Hillside west of St Helena and valley floor vineyards, farmed organically.
Cobble stones combined with red-hued Perkins soils. Vines root deep for water and nutrients on this 3 acre planted vineyard.
A mild spring allowed for consistent bud break, and the region’s elevated vineyards experienced cooler temperatures than the valley floor, helping preserve freshness and acidity in the fruit.
Several heat spikes during the summer accelerated ripening and saw sugar accumulation, but careful irrigation and canopy management helped avoid dehydration and sunburn.
The cooler fall temperatures, allowed for an extended harvest period, leading to balanced phenolic ripeness.
95 POINTS – Bonfort’s Wine & Spirits Journal
$110 -750ML
OTHER REDS
2022
MOUNT VEEDER – PETIT VERDOT
TASTING NOTES
Rich notes of blackberry and pomegranate seamlessly intertwined with hints of roasted mocha and white pepper. Subtle walnut and winter spice undertones add depth to its complex profile, culminating in a bold, yet elegant finish.
100% Petit Verdot
Aged 23 months in French Oak barrels / 50% new
pH: 4.03
TA: 5.37 g/L
VA: 0.65 g/L
RS: 0.8 g/L
ALC: 14.1%
Vineyard is located 1400 ft above sea level on a Northern Easterly exposure.
400 Petit Verdot planted on 110-R rootstock in 1993.
Farming Practice: Sustainable
A mild spring allowed for consistent bud break, and the region’s elevated vineyards experienced cooler temperatures than the valley floor, helping preserve freshness and acidity in the fruit.
Mount Veeder’s rugged terrain and high elevation helped shield vineyards from the worst of the summer’s heat spikes. While some heat did accelerate ripening, the cooler nights played a key role in slowing down sugar accumulation and maintaining balance in the grapes.
The cooler fall weather helped extend hang time and reach optimal phenolic maturity. This resulted in a more refined fruit profile, with enhanced flavor complexity and structure.
Grapes were harvested at 25.5 Brix and fermented in T-Bins using commercial yeast.
Not rated yet.
$90 -750ML