Our Napa Valley Cabernet Sauvignon is crafted with fruit from our Estate Vineyards in Oakville and Calistoga. In 2006 the Napa Valley Cabernet Sauvignon blend was a mix of approximately 10% Calistoga Pickett Ranch and 90% Oakville. The Calistoga fruit contributes floral aromatics, mouth feel and finesse to the blend, while the Oakville fruit imparts structure and concentration.

The 2006 growing season started with a cool spring followed by record setting heat in July. The result was compact flowering and fruit set with even fruit maturity and ripening. Normal summer growing conditions and cool weather in October resulted in long hang time, good favor development and great concentration.

Gentle fruit handling, small batch fermentation and attention to detail describes our fruit-handling philosophy. The grapes are handpicked and sorted before being de-stemmed into small stainless steel fermenters. A 48 hour cold soak, precedes the introduction of yeast and an average maceration/fermentation time of eight days. This technique encourages the extraction of flavors and fruit concentration, without the extraction of harsh tannins. Lees egg white fining was used, enriching the wine. Individual vineyard blocks were aged in French Chateau barrels for 18 months, until the final blend was determined. The 2006 blend is 88% Cabernet Sauvignon, 8% Cabernet Franc and 4% Syrah.

Harvest dates: October 19th ~ October 26th, 2006
Growing region: Napa Valley
Cases produced: 1883 cases
Bottling date: May 6th, 2008

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