Our vineyard, with its stony, volcanic terroir, sits atop Atlas Peak at an elevation between 1,270 to 1,350 feet and is located at the edge of a steep canyon which overlooks the town of Oakville. The site, which was purchased and planted in 1999 by the Michael Mondavi Family is predominantly comprised of Cabernet Sauvignon from the Clone Four variety grafted on 110R Rootstock.
Bursting with red fruits like raspberry and currants, the aromas are highlighted by hints of violet and vanilla. This Cabernet Sauvignon gracefully envelops the palate with hibiscus, marionberry, and an undertone of earthiness, portobello mushroom, peppery spice, and oak. This wine is approachable in its youth and suitable for several years of aging.
94 points - Wine Enthusiast
92 points - James Suckling
91 points - Wine Spectator
95% Cabernet Sauvignon, 5% Merlot
Wine Profile
Vineyard Notes
Our vineyard, with its stony, volcanic terroir, sits atop Atlas Peak at an elevation between 1,270 to 1,350 feet and is located at the edge of a steep canyon which overlooks the town of Oakville, Napa Valley. The site, which was purchased and planted in 1999 by the Michael Mondavi Family is predominantly comprised of Cabernet Sauvignon from the Clone Four variety grafted on 110R Rootstock.
Production Notes
The beginning of the 2019 growing season was defined by copious rainfall and late soil moisture. The long, warm summer saw very few extreme heat events, with foggy mornings setting the stage for vibrant & expressive wines. The long, relatively mild finish to the season, not without its moments of unpredictability, helped to preserve freshness and finesse in the fruit with abundant hang time teasing out great color, structure, and tannins.Yield size is slightly below average. All in all, exceptional fruit with bright acidity and ample texture produced an exceptional vintage.
Winemaker Notes
The grapes came into the winery early in the morning and were gently transferred into our Pellenc de-stemmer, known as one of the most precise and gentle tools in the winemaking process. The berries were then transferred into small tanks and allowed to rest for one day prior to commencing with fermentation. Press began and we opted for a short maceration time since the small, mountain berries naturally provide ample intensity of color, tannins, and texture. The wine was then transferred to French oak barrels allowing the classic warmth of barrel aging to ensue. Aged 20 months in French oak (50% new, 50% neutral)
