VINEYARD

Our Mount Veeder property was first purchased and planted to Champagne varietals in the early 1980’s. Over the last 20 years the majority of the property has been replanted to Cabernet Sauvignon. The vineyard is situated in the Mayacamas Mountains on the Western edge of the Napa Valley on steep southern aspects at altitudes between 750-1250 feet. The altitude and close proximity to the cooling influence from San Pablo bay produce the longest growing season of all the Napa Valley Sub Regions. The soil is of sedimentary origin and very well drained capturing the minerality and vibrancy of Cabernet Sauvignon most accurately with wines characterized by a most intense black currant fruit and firm sinewy graphite structures.

VINTAGE CONDITIONS

The drought that has impacted much of California from 2012 continued to keep rainfall levels below 50% of average and maintained growing season heat summation above average for the harvest. The warm and dry conditions promoted excellent quality and when combined with above average yields the potential of the 2014 vintage is outstanding across all varieties.

VINIFICATION

The 2014 Mount Veeder was a selection of blocks 203, 209, 212, 231, 240 with an average vine age of 17 years. Once harvested, the grapes were hand-sorted to inspect individual berries. The must was then fermented in separate lots and barrel aged for 12 months before being blended and returned to barrel for further maturation. 950 cases produced.

VINEYARD

Our Mount Veeder property was first purchased and planted to Champagne varietals in the early 1970’s. Over the last 20 years the majority of the property has been replanted to Cabernet Sauvignon. The vineyard is situated in the Mayacamas Mountains on the Western edge of the Napa Valley on steep southern aspects at altitudes between 750-1250 feet. The altitude and close proximity to the cooling influence from San Pablo bay produce the longest growing season of all the Napa Valley Sub Regions. The soil is of sedimentary origin and very well drained capturing the minerality and vibrancy of Cabernet Sauvignon most accurately with wines characterized by a most intense black currant fruit and firm sinewy graphite structures.

VINTAGE CONDITIONS

The 2015 season was one of contrasts. The vintage was noted by significantly reduced yields (-35-50%) a result of a cool and damp flowering period in Spring which resulted in poor fruit set and fewer berries per bunch. The Summer and Autumn were hot and dry continuing the run of drought conditions which commenced from the 2012 vintage. The quality of the fruit was outstanding although in limited supply with the vintage likely to be recognized as one of Napa Valley’s greatest.

VINIFICATION

The 2015 Mount Veeder was a selection of blocks 203, 205, 206, 211, 209, 212, 231, 240 with an average vine age of 18 years. Once harvested, the grapes were hand-sorted to inspect individual berries. The must was then fermented in separate lots and barrel aged for 12 months before being blended and returned to barrel for further maturation. 961 cases produced.

VINEYARD

Our Mount Veeder property was first purchased and planted to Champagne varietals in the early 1970s. Over the last 20 years, the majority of the property has been replanted to Cabernet Sauvignon. The vineyard is situated in the Mayacamas Mountains on the Western edge of the Napa Valley on steep southern aspects at altitudes between 750 and 1250 feet. Cooled both by the altitude and proximity to the San Pablo Bay, the area boasts the longest growing season of all the Napa Valley AVAs. The vineyard’s well-drained, sedimentary soils produce vibrant and mineral-driven Cabernet Sauvignon, characterized by intense black currant notes and firm, sandy graphite structures.

VINTAGE CONDITIONS

2016 is a great vintage, driven by elegance and concentration. The growing season started early, as moderate conditions in July and August prompted the fruits’ steady development. By the end of August—thanks to several warm days—the grapes achieved the perfect aromatic and phenolic ripeness. Devoid of excess sugar, the fruit produced wine that was concentrated and deep, while also bright and fresh.

VINIFICATION

Our 2016 Mount Veeder Cabernet Sauvignon featured fruit from blocks 203, 205, 209, 212, 231, and 240 with an average vine age of 18 years. Once harvested, the bunches are handsorted, destemmed and optically sorted—a process that allows us to inspect each individual berry. We took extra care in utilizing only small cuves throughout the fermentation process, which aided in enhancing the skin contact and gently extracting the polyphenols. The must was fermented in separate lots, and—after undergoing malolactic fermentation in barrel—was aged for 12 months. It was then blended and returned to barrel for another 6 months of aging.