A proprietary Napa Valley blend of 50% Cabernet Sauvignon and 50% Merlot has arrived and available to sample at this Saturday’s Tasting Bar from 1:30 to 4:30pm. YES!! Consistent style and quality from vintage-to-vintage, this fruit forward rendition is again full of big ripe, lush dark berries, and savory spices. 14.3% alcohol. Drink now. About 1800 cases produced. 90 points Wine Enthusiast (July 2018).
Winery’s price is $35 – ORDER NOW at $31.95
“Both vineyards are planted in the gravelly soil at the south end of our Conn Valley ranch, on the left bank of Conn Creek as it flows through our property on its way from the top of Howell Mountain to the Napa River in Rutherford. The soil profile from a recent well drilling has shown the gravel deposit on this section of the vineyard is almost 40 feet deep, and with the combination of nearby sandy-loam and basalt soils, serves as an ideal spot for Cabernet Sauvignon and Merlot to mingle. Both parcels are certified organic with CCOF, and we practice modern sustainable farming, seeding them each fall after the harvest with a customized cover crop seed mix, which is mowed, then plowed under the following spring to replace those nutrients taken up by the vines during the growing season.
Winemaker Tadeo Borchardt focuses on small yields, grown on vines propagated from heirloom budwood selections. Each vineyard is separately hand-harvested, and each cluster is closely examined on our sorting table before de-stemming. Fermentation is carried out using only native, wild yeast, and the separate wines are aged in a combination of new and used 60-gallon French oak barrels. We bottle the Left Bank Red after 14 months of barrel aging, without fining or filtering the finished wine. The blend is immediately appealing, with its combination of bright raspberry flavors balanced by the charm of the wild cherry component of the Merlot. The gravelly soil provides a subtle hint of minerality, making the wine both complete and complex. 1800 cases from estate grapes grown on our 45-acre Conn Valley Ranch.” – Bruce Neyers