Terroir & Vineyard
This flagship wine is grown on the steep, rocky slopes of Pritchard Hill in the Napa Valley, California. The estate’s vines are planted at elevations roughly 800-1,800 feet above sea level in volcanic and sedimentary soils that drain richly and yield intensely concentrated grapes. The blend is 94% Cabernet Sauvignon and 6% Petit Verdot.

Winemaking
The 2022 vintage underwent 22 months of barrel ageing in 100% new French oak. The fruit is hand-harvested, with low yields from high-elevation blocks managed to emphasize site expression, structure and longevity.

Tasting Notes

• Appearance: Deep garnet-purple colour, rich and opaque, hinting at density and youth.
• Nose: Aromas of cassis, blackberries, and dark fruits, interwoven with graphite, crushed stone minerality, graphite and violet floral lift. Cedar, tobacco leaf and dried herb notes also emerge.
• Palate: Full-bodied and concentrated, the fruit core is expansive (dark plum, black cherry) supported by firm but refined tannins and lively acidity. Mid-palate develops earthy-savoury layers such as graphite, herbal undergrowth and a mineral streak. The finish is long, polished and persistent.
• Structure & Ageing: Built for long-term cellaring — many critics expect 15-20+ years of evolution under proper conditions. Reviews suggest best drinking from about 2027 onward.

Food Pairing & Serving Suggestions

• Serving temperature: Serve at ~16-18 °C (60-64 °F). Given its youth and structure, decanting for 30-45 minutes can help open the wine and soften tannins.
• Food pairings:
• Dry-aged rib-eye steak or porterhouse with herb-butter and cracked pepper.
• Roast lamb with rosemary-garlic jus or venison medallions.
• Braised beef short-rib with wild mushrooms and truffle.
• Mature hard cheeses (e.g., aged Comté, mature cheddar) with charcuterie of smoked meats and black-olive tapenade — flavours to match both the richness and savoury complexity of the wine.