OUR VINEYARDS

We source wines from only the best vineyards in Napa Valley, California.

 
 
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Stagecoach Vineyard
Napa Valley (Pritchard Hill), California

Cabernet Sauvignon

One of the largest and best known vineyards we source from, Stagecoach climbs between 900 and 1700 feet up the southern face of Pritchard Hill. The site is planted to a wide range of varietals and rootstocks and features several distinct microclimates. We source our Cabernet from a small, steep block near the top of the site. This section, planted to clone 341, is lower-yielding than most of the vineyard and emphasizes serious Asian spice and dried herbs on top of a core of black currant. The vineyard is surrounded by vineyards such as Dalla Valle, David Arthur and Bryant Family and we expect great things from it. We get fruit from a small block near the top of the vineyard - it's steeper and lower-yielding than most of the vineyard and is planted to clone 341 which emphasizes serious Asian spice and dried herbs on top of its core of black currant. 


Tourmaline Vineyard
Napa Valley (Coombsville), California

Cabernet Sauvignon

In the eastern region of Napa, Tourmaline Vineyard is cooled by the fog and breezes blowing off San Pablo Bay. The 65-acre site is planted to Bordeaux varietals on gently sloping terrain. The cooler climate allows for a nice long growing season and produces a fleshy, opulent interpretation of the grape. Planted to clones 4 and 337 on 110R rootstock, the clusters here are smaller due to slightly distressed soils and lower precipitation totals in this section of Napa.

 

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Georges III Vineyard
Napa Valley (Rutherford), California

Cabernet Sauvignon

Being one of the oldest vineyards around Napa, George III has roots going back to 1895. Cabernet Sauvignon plays the starring role in Rutherford and this 300-acre site is firmly grounded in Napa Valley lore. Grapevines had been cultivated on the property since the 1800s before Beaulieu Vineyard founder, George de LaTour, replanted in 1928. Sixty years later, Andy Beckstoffer took over the location and updated with a variety of Cabernet clones better suited to the gravelly loam soils.Using tighter spacing around the clones enhances the quality and tone of the grapes. George III terrain consists of 43% Pleasanton loam, 15% cole silt loam, 15% clear lake clay, 15% Perkins gravelly loam, 10% Cortina vey gravelly loam and 1% river wash. The diversity of the soils give the grapes a bold taste.


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Lewis VineyarD
Napa Valley, California

Cabernet Sauvignon 

Looking out over Lake Hennesey and Prichard Hill, this site is what is refered to as Hennesey ridge. 900 feet elevation and soil most would die for in winemaker speak. Full production of this clone 8 on 1103P only yields but 2 tons per acre if you are lucky in the best years. Wine from this site has graced some of the best made and is very hard to get.


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Rutherford BencH
Napa Valley (Rutherford), California

Cabernet Sauvignon

Since the 1800s, the Rutherford has produced some of the world’s greatest Cabernet Sauvignons. Set in the afternoon shadows of the Mayacamas Mountains and sandwiched between Oakville and St. Helena, Rutherford is widely regarded as the sweet spot for Cabernet Sauvignon in Napa Valley. The Rutherford Bench Vineyard was planted in 1989 to the well-regarded clone 7. The wines from this benchland site consistently deliver saturated berry-like flavors, silky tannins and an intriguing aromatic element often referred to as “Rutherford Dust.”


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Las Cereza
Napa Valley (Yountville), California

Sauvignon Blanc

ocated at the southern end of Yountville, just east of Washington Street, the 25-acre Las Cerezas possesses all the attributes we look for in a great Sauvignon Blanc vineyard. It features a “cusp” climate that is warm enough to fully ripen Sauvignon Blanc, but cool enough to retain the crisp natural acidity inherent in the grape. The soils are a mix of gravel, silt and rock that is low in nutrients and well suited to Sauvignon Blanc. The unique terroir creates aromatics that are redolent of melons and dried herbs and flavors that are rich, concentrated and structured.