Our Wines

We value structured, balanced wines that express the characteristics of each vineyard and vintage. Our limited production ensures an ultra-premium, handcrafted wine with limited allocations and a great story. Because our wines sell out quickly, Wine Club membership is the only way to guarantee access to our current and future releases! Learn More >


2018 ROSÉ
HERINGER ESTATE VINEYARD | Clarksburg

Our 2018 Rosé is dry and complex with crisp acidity. Great on its own or as a complement to food, this is a serious wine with great texture. For the second year, we harvested Tempranillo from the Heringer Estate Vineyard in the Clarksburg AVA. For added complexity, we harvested Mourvèdre from the same vineyard and created a very Mediterranean styled Rosé with seductive lushness and richness. Strawberries, watermelon rind, rhubarb, and a dusting of fresh herbs are exhibited on the nose with weight on the mid to back palate. The wine finishes with wonderful, crisp, lively acidity.

Technical Data

Harvest Date: Tempranillo – September 6, 2018; Mourvèdre – October 11, 2018
Brix at Harvest: Tempranillo – 22.4; Mourvèdre – 20.5
Fermentation: The Mourvèdre was whole cluster pressed and fermented and the Tempranillo was destemmed before pressing for more skin contact. Both wines were fermented seperately in stainless steel to preserve the acidity and freshness of both wines.
pH: 3.3
TA: 6.6 gm/L
Alcohol: 13.6%
Aging: Stainless steel tank
Cooperage: NA
Blend: Tempranillo (77.5%), Mourvedre (13.5%), Pinot Noir (5%), Cabernet Sauvignon (3%), and Grenache (1%)
Cases Produced: 50

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2018 SAUVIGNON BLANC
MORGAN LEE VINEYARD | Yountville

Our 2018 Morgaen Lee Sauvignon Blanc is rich and complex while still being elegant, refined, and graceful. Melon, guava, white stone fruit fill the aromatics along with dry hay and wet stone minerality mixed with baking spices and a touch of vanilla. We finished the wine with a little Pinot Gris to give the mid palate more weight. Like our previous Sauvignon Blancs, this wine maintains crisp acidity to complement the fruit while keeping the wine fresh and lively. We value elegant, complex Sauvignon Blancs that capture the distinctiveness of the vineyard, and we believe this our best Morgaen Lee Sauvignon Blanc we’ve made.

Technical Data

Harvest Date: September 11, 2018
Brix at Harvest: 23.8
Fermentation: The grapes were whole cluster pressed and split between stainless steel and concrete fermentation tanks and fermented under cool temperatures to maintain fresh flavors and acidity.
pH: 3.3
TA: 7.0 gm/L
Alcohol: 13.6%
Aging: Aged in a combination of stainless steel and neutral French Oak.
Cooperage: Remond
Blend: 98% Sauvignon Blanc, 2% Pinot Gris
Cases Produced: 50

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2018 CHARDONNAY
RODGERS CREEK VINEYARD | SONOMA COAST

Our 2018 Rodgers Creek Vineyard Chardonnay is structured, and complex—not an oaky, butter bomb. It resonates with a hint of lemon curd, toasted pineapple, green apple, stone fruit nuances, minerality, and soft baking spice nuances. Like our 2017 Rodgers Creek Chardonnay, this wine is rich and full but with elegance and refinement. It is a Chardonnay for people who are tired of Chardonnay—mouth-filling and refreshing with a pronounced presence throughout the entire palate. It has immediate appeal but can also age for 5-to-7 years.

Technical Data

Harvest Date: October 5, 2018
Brix at Harvest: 23.3° 
Fermentation: Whole-cluster pressed and fermented in French Oak Barrels.  Primary fermentation completed in 20 days
Malolactic Fermentation: 100%
pH: 3.48
TA: 6.3 g/L
Alcohol: 14.4%
Barrel Aged: 10.5 months in once used French Oak with occasional stirring of the lees until malolactic fermentation was complete
Cooperage: French Oak (Sirugue)
Blend: 97.5% Rodgers Creek Chardonnay, 2.5% Courtney’s Vineyard Chardonnay
Cases Produced: 50

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2017 Cuvée No. 3 Red Wine
Napa Valley

Our Cuvée no. 3 Red Wine relies on a significant base of Merlot from the Broken Rock Vineyard at the base of Atlas Peak. Broken Rock Merlot has structure, depth, and an explosion of fruit yet retains the refinement you expect from a Merlot. We blended 94.5% Broken Rock Merlot with 3% Broken Rock Cabernet Sauvignon, 2% Petit Verdot, and 0.5% Cabernet Franc. This is a wine with structure, weight, and finish—a serious wine that exhibits red cherry, a little spiced dark cherry, cedar, graphite, cocoa, a slight herbaceousness, and a touch of barrel spice. With soft tannins, lively acidity, and integrated oak, the wine has a complete presence across the entire palate and a lasting finish. While this wine has immediate appeal, it will continue to develop and gain complexity over the next 7-to-12 years.

Technical Data

Harvest: September 27, 2017
Brix at Harvest: 25.4° 
Maceration: Primary fermentation in stainless steel tank for 7 days. The tank was sealed for extended maceration for another 7 days before pressing.
Malolactic Fermentation: 100%
pH: 3.65
TA: 6.0 g/L
Alcohol: 14.5%
Barrel Aged: 21 months
Cooperage: 100% new French Oak (Taransaud)
Blend: 94.5% Broken Rock Merlot, 3% Broken Rock Cabernet Sauvignon, 0.5% Stagecoach Cab Franc, 2% Stagecoach Vineyard Petit Verdot
Cases Produced: 25

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2017 Cabernet Franc
Stagecoach Vineyard | Napa Valley

Our 2017 Stagecoach Cabernet Franc is our inaugural release of this wonder varietal. Cabernet Franc has always been one of our favorite wines and we jumped at the chance to source from the famed Stagecoach Vineyard. This is a big, structured, and pretty wine. It has the elegance you expect from a Cabernet Franc and the wonderful red cherry, floral, and herbaceous nuances. We blended 95% Stagecoach Cabernet Franc with 2% Merlot, 2% Petit Verdot, and 1% Malbec to create a wine with body, elegance, weight, and texture…and a touch of toasty oak. As with most of our wines, this Cabernet Franc has immediate appeal but will continue to develop and gain complexity over the next 8-to-10 years.

Technical Data

Harvest: October 3, 2017
Brix at Harvest:
25.0° 
Maceration: Primary fermentation took place in a stainless steel tank for 13 days. The tank was sealed for extended maceration for another 11 days before pressing.
Malolactic Fermentation: 100%
pH: 3.68
TA: 6.2 g/L
Alcohol: 14.7%
Barrel Aged: 20 months
Cooperage: Twice used French Oak (Sansaud)
Blend: 95% Stagecoach Cabernet Franc, 2% Broken Rock Merlot, 1% Southpaw Malbec, 2% Heringer Vineyards Petit Verdot
Cases Produced: 25

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2017 Cabernet Sauvignon
Signature Release | Napa Valley

Our Signature Release Cabernet Sauvignon comes from the Broken Rock Vineyard on Atlas Peak. This wine has the structure of a hillside vineyard with the silky opulence of valley floor vineyards. We blended 92% Broken Rock Cabernet Sauvignon with 3% Petit Verdot, 2.5% Cabernet Franc, 2% Merlot, and 0.5% Malbec to create a wine with elegance, texture, and balance. Like most Broken Rock Cabernets, this wine exhibits dark plum and cherry, cassis, a hint of cocoa, cardamom, fennel, anise, and a touch of barrel spice. Soft tannins, lively acidity, and integrated oak help to create immediate appeal and a wine that expands across the palate to a firm and enticing finish. As with most of our wines, this Cabernet Sauvignon will continue to develop and gain complexity over the next 10-to-15 years.

TEchnical Data

Harvest: October 6, 2017
Brix at Harvest: 25.6° 
Maceration: Primary fermentation took place in a stainless steel tank for 12 days. The tank was sealed for extended maceration for another 7 days before pressing.
Malolactic Fermentation: 100%
pH: 3.8
TA: 6.1 g/L
Alcohol: 14.7%
Barrel Aged: 21 months
Cooperage: 50% twice used French Oak (Vicard ) and 50% new French Oak (Ambrosia)
Blend: 92% Broken Rock Cabernet Sauvignon, 2.5% Stagecoach Vineyard Cab Franc,  2% Broken Rock Merlot, 0.5% Heringer Vineyards Malbec, 3% Stagecoach Vineyard Petit Verdot
Cases Produced: 50

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2017 Cabernet Sauvignon
Heritage Reserve | Rutherford

Our Heritage Reserve Cabernet Sauvignon comes from one of the most prestigious and historic Cabernet vineyards in Napa Valley. It has been the source of some truly legendary Cabernets and we refer to this vineyard by its abbreviated name, G3. It’s also been known as Beaulieu Vineyard 3 after it was acquired by Georges de Latour in 1928. This vineyard produces wines that are everything you would expect from a world-class Rutherford Cabernet Sauvignon – dust, black cherry, cassis, current, cocoa, cedar, a touch of graphite and barrel spice, and a hint of mint. We blended 92.5% G3 Cabernet Sauvignon with 3.5% Petit Verdot, 2.5% percent Cabernet Franc, and 1.5% Merlot to yield a wine of velvety opulence and balance. The wine exhibits soft but grainy tannins, crisp acidity, and integrated oak with great weight and texture in the mid palate and a lingering finish on the back palate. This is a wine that makes you want to sit down and take it all in one sip at a time. With immediate appeal, our Heritage Reserve Cabernet Sauvignon should continue to develop and gain complexity over the next 10-to-15 years.

TEchnical Data

Harvest: October 9, 2017
Brix at Harvest: 26.3° 
Maceration: Primary fermentation took place in a stainless steels tank for 13 days. The tank was sealed for extended maceration for another 7 days before pressing.
Malolactic Fermentation: 100%
pH: 3.75
TA: 6.1 g/L
Alcohol: 15.1%
Barrel Aged: 20 months
Cooperage: 100% new French Oak (Vicard)
Blend: 92.5% Georges III Cabernet Sauvignon, 2.5% Stagecoach Vineyard Cab Franc,  1.5% Broken Rock Merlot, 3.5% Stagecoach Vineyard Petit Verdot
Cases Produced: 25

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