Where Our Wine Comes From
I have the ultimate insider’s view of great, Napa Valley wine: I grow it! I’ve been nurturing vineyards’ fruit to meet the exact requirements of some of the most reputable wineries in Napa Valley for nearly two decades. My firm’s vineyard management includes everything from planning, designing and planting new vineyards to day-to-day monitoring vines’ water intake, managing leaf and fruit production, as well as berry size, skin thickness and flavor intensity (as examples). In short, I have intimate knowledge of the vineyards I farm.
With this “insider’s view,” I’m in a unique position to consider which vineyards’ fruit I’d like to make my own wine from.
Thus, I opted to make my Cabernet Sauvignon from prime, Napa Valley vineyards, sources of great cabernet. For my Sauvignon Blanc wine, I turned to other Napa vineyards, known for their fabulous Sauvignon Blanc to craft the ideal bottle of wine.
Looking to the future, as each growing season progresses, I keep my eye on the vineyards I’d like to produce a wine from.
Farming the whole of Napa Valley has its advantages!
Read on to learn about some of vineyards we source from.
Our Cabernet Sauvignon vineyards, Napa Valley
The vineyards which we farm for my Cabernet Sauvignon wines geographically range from the Napa Valley floor to the Atlas Peak hillsides. As the seasons progress, in early spring we cane or spur prune the vines to encourage them to concentrate their efforts into the grapes. The vine canopies are farmed to encourage only vertical vine shoots with almost no leaf overlay. This helps the vines focus their energy primarily into the fruit (and not the vine leaves or shoots) to ensure perfect ripening. And irrigation is kept to a minimum to stress the vines appropriately so that they produce the finest, small, concentrated berries. Thus, these efforts allow us to work with nature to control grape color, acid, and tannins to develop the flavors that create a balanced wine.
Sauvignon Blanc Vineyards, Napa Valley
Featured in my Sauvignon Blanc wine, these vineyards are farmed with great detail and care. Our team is focused on producing the best fruit that our vineyards can create. We pay close attention to every aspect of the farming throughout the growing and dormant seasons. Also contributing heavily to the success of our efforts are managing the labor efforts and timing, as well as the equipment and materials we need to farm. My crew has been tending these Sauvignon Blanc vineyards for almost twenty years. We know and understand the vines intimately, including the soil, and how to balance all these factors with Mother Nature.
The vineyards feature soils which are gravel and loam. Vine rows run almost 240 degrees SW. This orientation allows the sun to be directly over the top of the vines at the hottest point of the day. Thus, it decreases the possibility of sunburn on the fruit as well as creating balanced sunlight through the center of the canopy. Berry size is very small by design to produce intense flavors. We irrigate the vines just enough to produce the desired profile. The vines are manipulated by hand to get just the right sun exposure for optimal ripening and flavor. They are trellised in a lyre system which again adds to the overall mix of soil, sun, rootstock and clonal selection for a balanced wine.
We harvest our grapes based upon when we feel the best balance is achieved.
We look for seed development, how skins break up, color of juice, taste, sugar, acid and ph. All of this is balanced with weather.
And my goal is to try to get the best averages of all these factors to create a wine that isn’t too heavy or too lean when drinking.
I enjoy a bright and fresh expression from my vineyards’ grapes and try to capture this in the bottle.