is sourced from a tiny vineyard north of St. Helena. This dry-farmed, 1-1/2 acre vineyard is 27 years old and very low-yielding (less than three tons per acre!). The vines must send their roots down to a depth of perhaps 30 feet to find water. As a result, the wine has significant depth and structure, with mineral, pear, lemon-lime and floral aromas and flavors. The finish is surprisingly long. The wine was fermented half in barrels, half in stainless steel. No malolactic fermentation was conducted. 100% natural acidity. 371 cases produced. Pair with most salads (hold the vinegar!), anything vegetarian, simple seafood and poulty preparations and sharp cheeses.

  is 100% Cabernet Sauvignon. The fruit is from two contiguous vineyards just south of the Stags Leap District. These low-yielding older vines produce wines that are dark, complex and full of rich, supple tannins. The wine is deep ruby in color, saturated to the rim.  Aromas of black cherry, blacbkberry, chocolate, cassis and toasty oak. The full and round entry leads to a powerful, dense, concentrated evolution and an extremely long finish with mouth-coating tannins. 485 cases produced. Pair with steaks, chops, pretty much any red meat (especially when grilled), braised meats, rich stews, and dished with hearty sauces (steak au poivre) or black pepper seasoning (crusted tuna).