The fruit for this vintage was sourced from select vineyard blocks in Coombsville, near the southern edge of Napa Valley. The area’s long, slow ripening period translates to excellent mouthfeel and structure in Petit Verdot. Vineyards in Coombsville produce fruit with layers of complexity, resulting in wines with earthy minerality and exceptional natural acidity.
The 2014 growing season was another remarkable vintage for all varieties across Napa Valley. Exposure to late fall rain was largely avoided, thanks to one of the earliest harvests on record in the region. Although much of the fruit had already been picked by late August, a significant earthquake struck Napa on August 24, leaving growers and vintners with some unexpected twists during harvest season.
Our Petit Verdot grapes were hand-picked and immediately pressed, prior to a warm fermentation at 75°F. Following an 11-day maceration period, the fermented juice was pressed off the stems and seeds. This wine was aged for 19 months in fine-grained French oak barrels, 33% of which were new.