Wine Rutherford Bench

Winemaker Notes

The low yields of the 2021 vintage delivered fruit of exceptional quality. A lack of moisture defined the growing season, counterbalanced by relatively even temperatures. The result of this fortunate combination was intense flavor throughout the vineyard and record small berries & clusters. Ideal end of season conditions allowed harvest decisions to be made entirely on development of the fruit, rather than concern for upcoming heat or rain events. The grapes were picked in the cool, early mornings to preserve their natural freshness, acidity and delicate flavors.

The 2021 Staglin Cabernet Sauvignon showcases all the highlights of this celebrated vintage. Brooding aromas flow from the glass evoking dark purple fruit, mocha, mint, and supple leather. Refined but powerful tannins provide the backbone while black currant, sun -warmed fig, licorice and savory herbs entertain the senses. As the wine gracefully tapers to a close, dark chocolate, cedar, and crushed lavender linger. With the natural structure and intense concentration of the vintage, this 2021 benefited from an additional six months in barrel before it was bottled.

Winemaker Notes

The 2020 growing season commenced with a dry, mild winter resulting in early budbreak. March rain re-invigorated the vines and provided the potential for a small crop of excellent quality. As we welcomed summer, cool nights and foggy mornings compensated for the hot and sundrenched afternoons. Due to the season’s early start the Bordeaux varietals reached maturity in mid-September. We worked around the clock to pick and meticulously sort this fruit over the course of 8 days finishing on September 26th, fortunate to have everything in just one day before the start of the Glass Fire. True to our goals, we forged through the challenging conditions of 2020 to produce beautiful and sound site driven wines showcasing our special vineyard.

Bursting with energy, the 2020 Staglin Cabernet recalls the timeless wines which put Napa on the map. Intense aromatics of bright ruby plum, powdered violets, and crushed rosemary only hint at the depth and complexity of this wine on the palate. Even at this youthful stage, this wine blends a medley of nutmeg & clove dusted rhubarb pie, polished tannins, and resinous forest floor with seamlessly integrated oak. A dense, red core of cheerful, focused acidity foretells a long life ahead. Concluding with the elegance and finesse expected of our estate, layers of herbs reveal themselves as the wine enthusiastically invites another taste.

Winemaker Notes

The 2019 vintage was relatively mild and balanced compared to some of the extremes experienced in previous years. However, it still featured a range of weather conditions that will leave a distinct mark on the wines produced. The year began with a cold and wet winter and early spring, followed by an abundantly warm and sunny April. Then came an almost historically rainy May, giving the season a rollercoaster feel. Fortunately, the weather knew when to slow down, allowing for a smaller crop to reach peak maturity at the right time.

The 2019 Staglin Cabernet is a beautifully sculpted wine that unfolds like a well-written thriller. It showcases brilliant dialogue between its dramatic dark fruit, fine tannins, alluring resins, and focused acidity. The flavors build masterfully to a climax of sun-ripened fig, lively boysenberry, and hints of cedar. As these peak flavors gently recede, they reveal layers of lavender-infused Dutch cocoa and rosebud tea that swirl gracefully around a resolute, savory core. The wine’s textural finish is sustained by an ever-evolving interplay of subtle, earth-driven notes, eventually releasing softly from the palate. While already showing lovely refinement, all signs suggest this will become an age-worthy classic, reflecting the phenomenal quality of the vintage.

Winemaker Notes

The 2018 growing season was marked by mild and even weather, providing a pleasant contrast to the extremes of 2017. A generally dry winter transitioned into a wet early spring, bringing well-timed rains that fully saturated the soil. Ideal conditions during the flowering period led to a strong fruit set, resulting in a substantial potential crop. The crop's size was noteworthy, not for the number or size of individual berries, but for the sheer density of berries on each cluster. The temperate and leisurely summer extended the growing period, leading to the latest harvest start in my experience. This extended hang time allowed the fruit to ripen slowly, developing lower sugar levels and higher acidity, ultimately producing fresh and expressive wines.

The 2018 Staglin Cabernet is silky, detailed, and embodies a balance of old-world charm and modern precision. It opens with herbaceous cassis and cedary plum notes that gradually unfold into layers of lavender-infused raspberry liqueur and menthol-lifted cherry compote, spiced with green peppercorns, ground coffee, and a touch of Piment d'Espelette. The wine’s elegant weight, delicate concentration, and fine-grained structure create a graceful, balanced palate experience that exudes pure class.

Winemaker Notes

The 2017 growing season was one for the record books, featuring everything from drought-ending winter rains to late summer heat events. It began with the wettest winter in nearly two decades, combined with an extended dormancy thanks to a sufficiently cold winter. This period of rest allowed the vines to recover from five years of intense activity, leading to a later-than-usual budbreak. Although the late spring and early summer were marked by fluctuating conditions—unlike more consistent “goldilocks” years—the well-managed crop thrived under generally warm conditions.

Initially, the 2017 Staglin Cabernet is a bit reticent and brooding. However, with a swirl and a bit of air, it comes alive in a dynamic display of red and black fruit, enriched by earthy notes, resinous woods, and aromatic herbs. The wine opens with a burst of tar-tinged boysenberry and black cherry, flowing seamlessly into a textured mid-palate featuring star anise-infused cassis and molasses-drizzled warm figs. These flavors are enhanced by hints of camphor, seasoned alder, and a touch of hyssop. The result is a surprisingly approachable and finely-grained wine, offering immense enjoyment even at this early stage.

Winemaker Notes

The 2016 growing season was yet another superb one that began with a warm and dry winter in what has become our extended drought, which led to what has now become the normal ‘early’ budbreak, which was again supported by fortuitously timed February rains. A relatively hot early season and start to summer pushed the pace and the expectation of an early harvest, but a significant cooling shift occurred at the end of July, tapping the brakes enough for a more extended hang time, allowing increased flavor development and a slightly later-than-expected start to the harvest.

Reveling in tension and potential, the coiled and energetic 2016 Staglin Cabernet is remarkable for its facets. Midnight dark fruits collide with forested earth amidst herbal delights that bring effusive lift and vibrant resonance to this concentrated elixir. Black raspberries, blackcurrants, and black cherries mulled with cardamom, nutmeg, and finely ground black pepper converge over pecan wood roasted meats hinted with fresh cedar shavings and rubbed rosemary, resulting in a delightfully dark concoction that thrills the senses.

Winemaker Notes

The 2015 growing season was yet another superb one despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter led to what is becoming the normal ‘early’ budbreak, which was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields. Then the heat train returned and was indeed full steam ahead throughout the summer, accelerating ripeness and maturity to give us the earliest harvest in the last 12 years.

Invitingly warm, resinous, and flirting with extremes, the decadent 2015 Staglin Cabernet is a brûléed, dark-fruited marvel that thrills with its texture and layers. A mousse-like quality brings a breath of air and light to the dense, concentrated mouthfeel and softens the abundant underlying tannins that provide a pleasant grip to a powdery, fine-grained mineral-driven exit that feels like the perfect hug from a distant relative.

Winemaker Notes

2014 was another fantastic growing season. After one of the warmest and driest winters on record, as expected, budbreak was early, even earlier than 2013. Though offset by judiciously timed February rains, the continued drought conditions limited vigor in the vines, promoting balanced and compact growth along with generally smaller sized berries. Even with a “normally” timed harvest window, because of the early budbreak, we benefitted from an extended hangtime, which allowed for an even and complete maturity of the decently sizable crop.

The 2014 Cabernet Sauvignon Estate, from Staglin’s home Rutherford property, is bright and aromatically lifted, with a slightly redder expression of fruit and more floral overtones. A wine with lovely inner sweetness, finesse, and aromatics, the Estate peaks to polish above all else. Historically, this wine has developed very well in bottle. I expect that will be the case he

- Antonio Galloni, Vinous

Winemaker Notes

Simply put, the 2013 growing season was spectacular. An early bud break was followed by an extended stretch of warm weather that promoted rapid early season development while the dry conditions limited vigor in the vines. Nearly ideal conditions during flowering resulted in a great fruit set. Very warm and dry weather continued through the late spring and into the early summer, establishing compact vines. And just when we began to have a few concerns about the extended stretch of warm weather, daytime temps came down a bit starting in midsummer, almost as if we ordered them, nicely slowing down ripening and allowing flavors to develop more deeply. These spectacular conditions continued through the end of the summer and deep into the autumn, allowing us to pick each batch of fruit at optimal maturity over the course of several weeks.

Fragrant dark red and black fruits set the stage for the exotic interplay of aromatic woods, bow rosin, and sharpened graphite. On the palate, a medley of black raspberry, blackcurrant, and cranberry fill a warm graham cracker crust drizzled with nearly-molten brown sugar and flecked with dark chocolate. Like a chiseled and sinuous boxer sitting in his corner, the youthful and deep 2013 Staglin Cabernet is a wine of controlled power, poised while waiting to showcase its long, silky, and fine-grained structure. Your patience will be immensely rewarded.

Winemaker Notes

The ideal 2012 growing season was classic Napa Valley – great conditions during budbreak through flowering got things off to a great start, followed by a Goldilocks summer of “just right” days and cool, foggy nights. A nice warmer stretch from late July through mid-August helped ripen the ample crop and set up the near-perfect September stretch and October finish that gave the fruit the extended hangtime we were hoping for.

Expressive and inviting, the 2012 Staglin Cabernet Sauvignon marvels in its animated nose of ripe red fruits and crème de cassis melding with a cinnamon-infused, moist chocolate cake, given lift by high-toned notes of camphor and spring flowers. The generous and supple palate of sweet black raspberries, red plums, and blueberry compote is liberally swirled with couverture chocolate and cocoa nibs. It slides seamlessly through a silkily textured exit enlivened by a saline-inflected mineral undercurrent that dissolves into a finish of powdery, fine-grained tannins. While ready to go and ready to give now, this wine will reward additional cellaring.

Winemaker Notes

As a whole, the 2011 growing season was cool and moderate with gobs of sunshine and minimal fog throughout the summer. It started as one of the wettest and longest lasting winters of recent times, with treacherous conditions during flowering, which naturally limited set and significantly reduced yields. After some unseasonably late rains, a beneficially dry and fog-free pattern established itself, allowing the vines long, sunlit days to ripen and mature the fruit at lower levels of sugar and higher levels of acid, resulting in fresh and expressive wines.

Like the midnight sky, the broodingly dark color of the 2011 Staglin serves as a dramatic backdrop and counterpoint to the sparkling liveliness and lift exhibited by this wine. A complex nose of savory-herb and camphor-infused blackcurrant and Mission fig is deepened by rich notes of forest floor and green olives with hints of anise. An impeccably balanced and ethereal palate of cinnamon-inflected black-and-blueberries melts seamlessly into a silky leather, loam, and mineral-driven finish that is given a beautifully delicate structure by the super fine-grained tannins that mark the vintage.

Winemaker Notes

The 2010 growing season was challenging, uneven and hard to predict with a wet and cool spring, a beautiful June, a foggier and cooler than normal summer that culminated in the seismic heat-spike of late August followed by two additional spikes in late-September and mid-October.  As always, Richard and the crew were up for the challenge and presented me with fruit of a superb quality that earlier in the year I doubted was possible.  The one casualty of the vintage was yield - 2010 turned out to be our smallest crop ever.

The effusive 2010 Cabernet has an animated nose of red and black fruits emboldened by a rich, resin-y undercurrent of tar, licorice with a camphor and rosemary herbal lift.  The palate turns darker, dominated by black raspberries, blueberries, and ripe Damson plums with ribbons of baker's chocolate dusted by espresso roasted coffee beans and hints of creosote and fresh ground cloves that drive the wine to its substantial yet fine-grained and mineral-driven finish. Though drinking well now, the dense, compacted layers of this wine will continue to reveal additional treasure with more time in the bottle.

Winemaker Notes

The 2009 season might be remembered as a mellow, easy, almost perfect year that avoided any extremity. A relatively mild, slightly dry winter was followed by heavier late winter/early spring rains than has been normal recently, allowing us to minimize irrigation and balance vine stress. Small heat waves and rainstorms in May and June caused some shatter, naturally limiting yields and allowing the vines to focus their ripening energy on the clusters that remained. The absence of the usual late-August heat wave allowed the grapes to continue ripening evenly without undue pressure or stress, developing ripe and mature flavors without excessive sugar accumulation right on through a brilliant September and early October, allowing us to harvest most of our fruit prior to rains that fell later in the month.

The 2009 Staglin fills the glass with a brooding swirl of rich, dark fruits, resinous herbs and rain-dampened loam illuminated by polished hints of sweet baking spices, aromatic woods and exotic liquors. A juicy and inviting entry builds to a generous, balanced yet lively mid-palate that slides towards a graceful and fine-grained finish of well-developed and classy tannins. Complex and beautiful now, this wine will generously reward sufficient decanting and additional time in bottle.

Winemaker Notes

2008 was a challenging yet rewarding year. The winter rains stopped completely after January and set us up for a long dry summer that was preceded by one of the worst frost seasons on record. The lack of rain and the intensity of the frost resulted in a growing season defined by vineyard stress, consistent though not excessive heat and heartbreakingly low yields yet our vineyard crew was able to deftly manage these conditions and provided us with small-berried fruit of great intensity and character.

An archetypal, old-world Sauvignon nose laden with classic aromas of cassis and black cherry redolent with violet-lifted black olives and green peppercorns rising out of an earthy bed of resonant loam and pure humus spiced by a tease of pimento, cedar and bay leaf cascades onto a rich and vibrant palate of anise highlighted blackcurrants and peppered plums speckled with shavings of dark chocolate and cocoa nibs energized by tingly notes of powdered minerals and a fresh acidity that also gives life and length to the well-formed tannins.

Winemaker Notes

88% Cabernet Sauvignon, 8% Cabernet Franc, 4% Petit Verdot

Winemaker Notes

The 2006 growing season was defined by a very wet winter rain season, a late budbreak, and despite the one colossal heat wave in mid-July, generally moderate temperatures throughout. These conditions provided ample hang time that allowed for even ripening, intense flavors and rich tannins that developed prior to and in conjunction with sugar accumulation resulting in wines of excellent extraction and exquisite balance.

The wine opens with an abundant nose of candied cherries and ripe plums complex with notes of cedar and pencil shavings, a whiff of black olives and just the faintest hint of jasmine floating above. A lavish attack on the palate is led by ripe Satsuma plums and marion berries in an ebullient bath of Maraschino liqueur followed by an uninhibited mid-palate of blackcurrants deepened by notes of leather, loam and rich chocolates that oscillate between milk and dark, girded along the way and through the exit into a lengthy finish by plentiful and luxurious tannins. Much like the 2006 Salus Cabernet Sauvignon, this wine is drinking delightfully well now but the ample structure should allow it to continue to develop for many decades to come.

Winemaker Notes

After a cold and wet beginning, the 2005 vintage developed into a wonderfully moderate growing season that had plenty of sun and some decent hot temperatures, but contained no really aggressive heat spikes. This helped the grapes to mature very evenly and deeply with beautifully ripe flavors and rich, round tannins and allowed us to pick the vineyard calmly over several weeks when each block had reached its peak.

This wine jumps from the glass with an animated nose of flowers, black cherries and ripe plums, liberally inflected with aromas of cedar shavings, cigar box, wet river rocks and graphite. It cascades across the palate revealing rich layers of black cherries, Crème de cassis and blueberries intermixed with generous hints of black tea and cardamom, leading to a reverberant exit of spiced plums and kola nuts followed by a lengthy mouth coating finish. While drinking well now, it will benefit from and open up more fully with some additional time in bottle and should continue to develop more weight and complexity over the next 10+ years.

Winemaker Notes

The 2022 was in many ways more balanced and mild relative to the recent few vintages, but was defined by, and will be remembered by its extremes. The winter began with delightfully generous rains, the start of the new year turned into the driest three-month period on record. Despite the short dry winter, a combination of very early season irrigations and fortuitously timed April rains allowed for good vine development that enjoyed the steady and consistent heat through the heart of the summer. These generous and balanced conditions continued through nearly the entirety of the Chardonnay harvest, allowing us to hang and pick our fruit until just the right time. 

Among our most graceful wines to date, the 2022 Staglin Chardonnay bounds with energy. The brilliant nose evokes vibrant lemon zest, fragrant orange blossom, and warm conifer resin, followed elegantly by juicy grapefruit, crystalline minerality, and a hint of cracked allspice on the palate. Balancing the natural opulence of our Rutherford vineyard, cheerful acidity, restrained alcohol, subtle oak influence, and silky texture swirl collaboratively into a prolonged and harmonious finish.

Winemaker Notes

The low yields of the 2021 vintage offered fruit of exceptional quality. A lack of moisture defined the growing season but was counterbalanced by relatively even temperatures. The result of this fortunate combination was intense flavor throughout the vineyard and record small berries and clusters. Ideal end-of-season conditions allowed harvest decisions to be made entirely based on the development of the fruit rather than concern for upcoming heat or rain events. The grapes were picked in the cool, early mornings to preserve their natural freshness, acidity, and delicate flavors.

A portrait of dynamic balance and tension, the powerful, polished, and precise 2021 Staglin Chardonnay is at once both concentrated and lithe. The gorgeous flaxen hue hints at the yellow citrus and pome fruits to come. At first flinty, then floral, the opening notes of struck rock give way to delicate spring flowers and fragrant blossoming citrus, furthered by fresh honeycomb spiced with nutmeg. A palate of lemon chiffon and Jonagold apple granita float over a rollick of liquified minerals and crystalline acid, framed by an echo of oak. While nearly breathtaking now, this wine seems to whisper it is merely a hint of what’s to come given some time in the bottle.

Winemaker Notes

Starting a little over a week earlier than last year, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. The grapes were hand sorted, whole cluster pressed, and barrel-fermented. Finally, we aged this wine on its lees for ten months entirely in large format barrels with minimal ‘batonnage’ in the first few months to optimize the aromatic freshness of the wine.

Like sunshine in a glass, the 2020 Staglin Chardonnay is a bright beacon of lively yellow fruits and white flowers that radiate from the glass. Vibrant lemon wafted by jasmine is further enlivened by ripe lime zest atop a bed of fleshy pineapple and green jungle banana spiced by galangal and gentian root with hints of peppermint. While high-toned and exuberant, this impressive wine is broad and generous with gravitas provided by notes of fractured honeycomb, powdered minerals, and pulverized rock that dance across a stage of phantom oak that allows it to linger and delight.

Winemaker Notes

2019 was rather mild and even compared to some of the extremes of the previous few vintages, but experienced its own significant dynamic range that will define the wines that come from it. From a winter and early spring that were appropriately cold and wet to an abundantly warm and sunny April, followed by the near historically rainy May, the season certainly felt a bit like a rollercoaster. However, it proved to be one that knew how and when to let up and slow down when it needed to, resulting in a nice crop reaching peak maturity at the right time.

Starting a little over a week earlier than last year, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We allowed some of the barrels for this cuvee to go through malolactic fermentation to bring some additional texture and balance to the wine. Finally, we aged this wine on its lees for ten months entirely in large format barrels with minimal ‘batonnage’ in the first few months to optimize the aromatic freshness of the wine.

The autumnal 2019 Staglin Chardonnay displays a layered subtlety centered around a baking spice-infused core of Braeburn apple and Bosc pear poached in a slightly savory brine that lends to a saline and mineral-inflected midpalate enlivened by composed acidity and beguiling hints of cardamom and turmeric root. A bit reticent and shy at first, this wine really opens and fully blossoms with some time and big swirls in the glass to become livelier and more lifted, invitingly dancing on the palate and through the long and balanced finish.

Winemaker Notes

The 2018 growing season was even and mild – a delightful respite and contrast to the extremes of 2017. A generally dry winter gave way to a wet early spring that fully charged the soil profile with generous and well-timed rains. Ideal conditions during the flowering period allowed for a great set made for an abundant potential crop. The crop load was remarkable not because of the number of clusters or the size of the berries, but for the sheer number of berries on each cluster. A generally temperate and languid summer led to a delayed and measured Estate Chardonnay harvest that spanned a record 24 days. The grapes were again picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors.

We continue to utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. Given the high starting acids, we allowed a little more of this cuvee to go through malolactic fermentation to bring additional balance and texture to this wine. Finally, we aged this wine on its lees for ten months in entirely large format barrels with minimal ‘batonnage’ to optimize the purity and aromatic freshness.

The sylphlike 2018 Staglin Chardonnay is a delicately concentrated elixir of generously ripe yellow citrus and peak apricot nestled in light meringue drizzled with liquefied butterscotch spiced by faint hints of ginger, nutmeg, and fractured vanilla bean pod. This vibrant wine glides across the palate in a near-perfect balance, at once both rich and lean, that persists with an invitingly long finish of ephemeral delight.

Winemaker Notes

2017 was a growing season for the record books – from drought-ending winter rains to late summer heat events. The wettest winter in almost two decades, along with the extended dormancy of a decently cold winter, allowed the vines to rest and recover from a 5-year stretch of abundant activity and gave us a later budbreak. Though the late spring and early summer were defined by peaks and valleys compared to other ‘Goldilocks’ years which enjoyed less varied conditions, we had a good and healthy crop of Chardonnay fruit that was well positioned to benefit from the overall warm growing conditions, which proved similar to both 1997 and 2015. With temperatures rising rapidly toward the end of August, we harvested all of the Estate Chardonnay in a compact 9-day window. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors.

We continue to utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We generally restricted malolactic fermentation to preserve acidity and crispness, but allowed a small percentage of the wine to go through it for a bit of increased texture and to balance the higher acids. Finally, we aged this wine on its lees for ten months in entirely large format barrels again with periodic ‘batonnage’ only in the first few months to optimize the aromatic freshness of the wines.

Wonderfully energetic and admirably concentrated, our 2017 Staglin Chardonnay expresses an alluring citrus spectrum of ripe Lisbon and Meyer lemon that evolves to reveal delightful Bosc and Green Anjou pear notes with highlights of wintergreen and honeysuckle and mineralized by a pinch of Maldon salt and bow rosin. Simultaneously crystalline and creamy, this lissome wine delights from beginning to end.

Winemaker Notes

2016 was yet another superb growing season. Another warm and dry winter in what has become our extended drought led to what has become the normal ‘early’ budbreak, which was again supported by fortuitously timed February rains. A relatively hot early season and start to summer pushed the pace and the expectation of an early harvest, but a significant cooling shift occurred at the end of July, tapping the brakes enough for a more extended hang time, allowing increased flavor development and a slightly later than expected start to the harvest. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We still significantly restricted malo-lactic fermentation to preserve acidity and crispness but allowed a slightly higher percentage to go through it to increase the texture and to build the mouthfeel a bit. Finally, we aged this wine on its lees for ten months in all large format barrels with only periodic ‘batonnage’ during the first five months to optimize the aromatic freshness of the wines.

At once delicate and powerful, the 2016 Staglin Chardonnay opens to reveal a citrus complex of Buddha’s hand, galangal, and kaffir lime leaf underlain by cut melon, firm stone fruits, and fissured granite with flecks of damp limestone and subtle hints of spice. Like 300 thread-count Pima cotton sheets, this precise wine is cool, crisp, and smooth with a lithe and engaging texture that just glides seamlessly from beginning to end

Winemaker Notes

2015 was yet another superb growing season despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter led to what is becoming the normal ‘early’ budbreak, which was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields, which were left higher in the Chardonnay blocks to mitigate what we expected to be a warm summer and to continue our stylistic migration toward more freshness and brightness in these wines. The heat train was indeed full steam ahead throughout the summer, giving us yet another early start to and compact window for the Estate Chardonnay harvest, beginning 6 days earlier than in 2014 and finishing just two weeks later. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We nearly completely restricted malo-lactic fermentation to preserve acidity and crispness, but chose to allow a small percentage to go through it for a bit of increased texture and to balance the slightly higher acids. Finally, we aged this wine on its lees for ten months in roughly equal parts ‘regular’ and large format barrels, again with periodic ‘batonnage’ during the first seven months but only in the regular format barrels to optimize the aromatic freshness of the wines.

The 2015 Staglin Chardonnay opens with wonderfully high-toned notes of perfectly ripe citrus, delicate spring flowers, finely powdered minerals, with emergent hints of lemongrass, nutmeg, and lightly toasted hazelnuts. Like Grace Kelly in Monaco or Jackie Kennedy in the White House, this wine is pure class and grace. It is exceptionally balanced, with a tight yet deft texture and given verve by a resonant crystalline energy reminiscent of liquefied quartz. The elegant structure has beautifully sculpted and filigreed edges that give it length and presence with an abundance of poise. This wine is just a pleasure to drink!

Winemaker Notes

2014 was another fantastic growing season. After one of the warmest and driest winters on record, as expected, budbreak was early, even earlier than 2013. Though offset by judiciously timed February rains, the continued drought conditions limited vigor in the vines, promoting balanced and compact growth. Some cool days in early May contributed to a fruit set that was a bit off the pace of the previous two vintages, with yields almost 10% lower. Though generally an earlier season, the Chardonnay harvest began 4 days later than in 2013, but nearly all of the fruit was picked off of the Estate by the end of August, almost a full week earlier. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We almost completely restricted malo-lactic fermentation to preserve acidity and highlight crispness, this year allowing only a small percentage to go through it for a bit of increased complexity and texture. Finally, we aged this wine on its lees for ten months in a combination of regular and large format barrels, with weekly ‘batonnage’ during the first seven months only in the regular format barrels with an eye to optimizing the aromatic freshness of the wines.

The 2014 Chardonnay is rich, layered, and powerful, with plenty of apricot pit, orange blossom, honey, mint, peach, and spice nuances. This is the first year in which the estate incorporated a measure of larger format barrels in the blend. As always, the Staglin Chardonnay is super-distinctive for its breath and power, although the 2014 is still holding quite a bit in reserve. There is a real sense of phenolic intensity in 2014, so another year or two of bottle age will be quite helpful.

- Antonio Galloni, Vinous

Winemaker Notes

Simply put, the 2013 growing season was spectacular. An early bud break was followed by an extended stretch of warm weather that promoted rapid early season development while the dry conditions limited vigor in the vines. Nearly ideal conditions during flowering resulted in a great fruit set. Very warm and dry weather continued through the late spring and into the early summer establishing compact vines. And just when we began to have a few concerns about the extended stretch of warm weather, daytime temps came down a bit starting in the midsummer almost as if we ordered them, nicely slowing down ripening and allowing flavors to develop more deeply. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. Though we generally restrict malo-lactic fermentation to preserve acidity and crispness, this year we again allowed a few lots to go through it for increased complexity. Finally, we aged this wine on its lees for ten months with regular ‘batonnage’ during the first seven months.

The elemental gold color draws you into the 2013 Staglin Chardonnay, and the powerful nose of ripe citrus, butterscotch, and split Honeydew entices. But it is the oxymoronic exercise in weightless density of the smooth, richly balanced, and unctuously textured midpalate that truly delivers. Refreshing wafts of spearmint and nutmeg give lift to a heady, saline-inflected marmalade of “Cocktail” grapefruit and blood orange that liberally swirls into a palate of pureed white melons that finishes with just a touch of salty tang. Like a star going supernova, some additional time in bottle should allow the big core to expand and reveal more.

Winemaker Notes

The ideal 2012 growing season was classic Napa Valley – great conditions during bud break through flowering got things off to a great start followed by a Goldilocks summer of “just right” days and cool, foggy nights. A nice warmer stretch from late July through mid-August helped ripen the ample crop and set up the near-perfect September stretch and October finish that gave the fruit the extended hang time we were hoping for. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. Though we generally restrict malo-lactic fermentation to preserve acidity and crispness, this year we allowed a small portion to go through it for increased complexity. Finally, we aged this wine on its lees for ten months with regular ‘batonnage’ during the first seven months.

The pale gold color of the 2012 Staglin Chardonnay appears to almost sparkle and dance with dissolved jewels. The expressive nose of yellow peaches and lemon oil is lifted by floral notes of jasmine and honeysuckle with hints of mandarin orange marmalade, toffee, and a sprinkle of gunpowder floating about. Balancing this is a creamy and finely textured palate that reverberates with a tight coil of liquid minerals and lively acidity that gives this wine gorgeous length and exciting complexity.

Winemaker Notes

As a whole, the 2011 growing season was cool and moderate with lots of sunshine and minimal fog throughout the summer. It started as one of the wettest and longest lasting winters of recent times with treacherous conditions during flowering, which naturally limited set and significantly reduced yields. After some unseasonably late rains, a beneficially dry and fog-free pattern established itself, allowing the vines long, sunlit days to ripen and mature the fruit. With climatic conditions more reminiscent of Carneros than Rutherford, the Estate Chardonnay fruit came in wonderfully fresh with lower levels of sugar and higher levels of acid. These characteristics paired perfectly with our utilization of traditional Burgundian winemaking techniques of hand sorting, whole cluster pressing, barrel-fermentation, and sur-lie aging. Given the abundant acid in the wine, we increased our use of new oak, the frequency of 'batonnage,' and the percentage of wine we put through malo-lactic fermentation.

Filling the glass with a rich mélange of white flowers, candied citrus, and tropical fruits, the pomeaceous 2011 Estate Chardonnay opens and builds to an opulent and contoured palate of lemon chiffon, ripe melon, and Bartlett pear. These beautiful fruit notes are richened by notes of flaky golden pie crust, sweet cream, and fresh beeswax, which then dissolve beautifully into a crisp and lengthy saline-infused and chalk-inflected finish of wet stones and liquid minerals. I can’t wait to see how this wine develops and evolves with some more time in bottle.

Winemaker Notes

The 2010 growing season was challenging, uneven and hard to predict with a wet and cool spring, a beautiful June, a foggier and cooler than normal summer that culminated in the seismic heat-spike of late August followed by two additional spikes in late-September and mid-October. As always, Richard and the crew were up for the challenge and presented me with fruit of a superb quality that earlier in the year I doubted possible. The one casualty of the vintage was yield—2010 turned out to be our smallest crop ever. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then barrel-fermented. Though we generally restrict malo-lactic fermentation to preserve acidity and crispness, this year we again allowed a few lots to go through it for increased complexity and a touch of additional roundness. Finally, we aged this wine on its lees for eleven months with regular ‘batonnage’ during the first six months.

The cooler conditions of 2010 allowed for a straw colored Chardonnay that shows an admirable restraint, a beautiful finesse and wonderful minerality. It offers up an expressive nose of white flowers and tropical fruits intermixed with notes of kaffir lime and citrus rind. The clean, medium-bodied palate continues the citrus and tropical theme with a creamy interplay of key lime and banana cream pies tinged with notes of Madagascar vanilla and a wisp of toasty oak. The crisp finish makes this wine a pleasure to drink now, while a few years of age will undoubtedly add layers of richness.

Winemaker Notes

The 2009 Chardonnay season might be remembered as a mellow, easy, almost perfect year that avoided any extremity. A relatively mild, slightly dry winter was followed by heavier late winter/early spring rains than has been normal recently, allowing us to minimize irrigation and balance vine stress. Small heat waves and rainstorms in May and June caused some shatter, naturally limiting yields and allowing the vines to focus their ripening energy on the clusters that remained. The absence of the usual late-August heat wave allowed the grapes to continue ripening evenly without undue pressure or stress, developing ripe and mature flavors without excessive sugar accumulation right on through the brilliant September harvest. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then barrel-fermented. Though we generally restrict it to preserve acidity and crispness, this year we again allowed a few lots to go through malo-lactic fermentation for some additional roundness and increased complexity. Finally, we aged this wine on its lees for eleven months with regular ‘batonnage’ during the first seven months.

The 2009 Chardonnay displays a pale, elemental gold color and opens with an ephemeral nose of white peaches, poached pears and citrus blossoms set amidst a mineral driven backdrop of wet slate and crushed rocks that leads to a focused, medium-bodied palate of honeyed peaches, citrus oil and white currants spiced by touches of vanilla and subtle oak. The impeccable balance of this wine allows it to drink deliciously now but will likely develop another layer of complexity if given some time.

Winemaker Notes

The 2008 year was challenging, yet rewarding. The winter rains stopped completely after January and set us up for a long dry summer that was preceded by one of the worst frost seasons on record. The lack of rain and the intensity of the frost resulted in a growing season defined by vineyard stress, followed by a consistent, though not excessive, heat and heartbreakingly low yields. Our crew was able to deftly manage these conditions and provided me with small-berried fruit of great intensity and character. During our late August through mid-September Chardonnay harvest, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then fermented in barrel. Though we generally restrict malolactic fermentation to preserve acidity and crispness, this year we again allowed a few lots to go through this secondary fermentation for some additional roundness and increased complexity. Finally, we aged this wine on its lees for eleven months with regular ‘batonnage’ during the first eight months.

The 2008 Estate Chardonnay resonates with the color of golden straw in the late summer and begins with a nose of lemon zest, broken honeycomb and ripe pears intermixed with galanga and crushed slate. The medium body of this wine opens with a palate of crème brûlée and white peaches that morphs into a lemongrass spiked citrus crust highlighted by hints of vanilla and oak spice. The resonant acidity underneath all of these flavors should allow a long life and good evolution.

Winemaker Notes

The 2007 growing season can be characterized as dry, early and light – the winter rainy season was short, bud break was early, the growing season was consistent and on the warm side with a significant heat-wave in late August just prior to harvest, culminating in a small crop. This crop size, coupled with the even and generally warm growing season, resulted in berries with intense flavors that covered the spectrum from citrus and stone fruits to exotic and tropical. During our early-September harvest, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then fermented in barrel. Though we generally restrict malo-lactic fermentation to preserve acidity and crispness, we allowed a few lots to go through this secondary fermentation to add an element of roundness and to increase complexity. Finally, we aged this wine on its lees for ten months with weekly ‘batonnage’ for the first seven months.

This 2007 Estate Chardonnay has a vibrant, refined honey color highlighted by flashes of chartreuse followed by a nose rife with candied lemon rind, blooming honeysuckle, and young white peaches on a bed of crushed rock spiced by hints of raw hazelnuts and a tease of toasty oak. This medium-bodied wine displays wonderful balance on a flint-driven palate of crisp Golden Delicious apples, fresh key limes layered with lemon curd followed by a pleasant oak-infused vanilla-inflected finish. Though enjoyable now, this wine will gain additional complexity over the next three to five years. Salud!

Winemaker Notes

This 2006 Estate Chardonnay displays the distinctive qualities of our Rutherford vineyard: rich, fully ripe fruit aromas with elegance and balance. The 2006 growing season was defined by a very wet winter rain season, a late bud break, and despite the one colossal heat wave in mid-July, generally moderate temperatures throughout. This made for even ripening and intense flavors that developed prior to and in conjunction with sugar accumulation. During our late-September and early-October harvest, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. The grapes are hand sorted, and then whole cluster pressed. After a brief settling in tank, the juice is moved for fermentation and aging to 100% French Oak barrels, sixty-five percent of which are new with the remaining thirty-five percent one- to three-years old. We inhibited malolactic fermentation to retain the wine’s natural acidity and preserve its crispness. This wine was aged on its lees with weekly ‘batonnage’ for ten months to add a touch of roundness and increase complexity.

This 2006 Estate Chardonnay is a beacon of straw yellow tinged with chartreuse and emanates aromas of citrus blossom, lemon zest, ripe pears, and stone fruits with an undercurrent of wet slate amidst the faintest hint of lilac and baking spice. The palate is crisp, balanced, and medium-bodied with exuberant flavors of honeysuckle, candied lemon peel, and Chandler pomelo mingled with ripe pear layered on wet river rocks, raw almonds, and hints of toasty oak. This wine is enjoyable now or can be aged for an additional 3-5 years. Salud!

Winemaker Notes

This 2005 Estate Chardonnay displays the distinctive qualities of our Rutherford vineyard: rich, fully ripe fruit aromas with elegance and balance. The growing season was marked by moderate temperatures, with few heat spikes, which made for even ripening and great intensity of flavor. During our late-September and early-October harvest, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. The grapes were hand sorted and whole-cluster pressed. Long alcoholic fermentation in French oak barrels with extended on-lees aging and “batonnage” enabled us to fully bring out the terroir’s character.

The 2005 Estate Chardonnay reveals an intense bouquet of ripe pear, candied lemon, and pomegranate, interspersed with nuances of vanilla and nutmeg. The palate explodes with baked Golden Delicious apple, candied citrus, and ripe fig, followed by notes of toasted bread. Inhibiting malolactic fermentation, which maintains the natural acid balance, preserves the fruit character. This wine is enjoyable now or can be aged for an additional 3-5 years. Santé!

Winemaker Notes

The low yields of the 2021 vintage delivered fruit of exceptional quality. A lack of moisture defined the growing season, counterbalanced by relatively even temperatures. The result of this fortunate combination was intense flavor throughout the vineyard and record small berries & clusters. Ideal end of season conditions allowed harvest decisions to be made entirely on development of the fruit, rather than concern for upcoming heat or rain events. The grapes were picked in the cool, early mornings to preserve their natural freshness, acidity, and delicate flavors.

In a vintage characterized by powerfully concentrated fruit, the 2021 Salus Cabernet does not disappoint. Dark and intriguing black currant, nutmeg-spiced mocha, and lavender aromas flow effortlessly from the glass. Blackberry and dark chocolate envelop the senses as velvety tannins take hold. Patience and time in the glass reveal hints of cool eucalyptus, massaged leather, and Tahitian vanilla bean. Expressing remarkable complexity at this early glimpse, this wine certainly enjoys the potential for long cellar aging.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

The 2020 growing season commenced with a dry, mild winter resulting in early budbreak. March rain re-invigorated the vines and provided the potential for a small crop of excellent quality. As we welcomed summer, cool nights and foggy mornings compensated for the hot and sun-drenched afternoons. Due to the season’s early start, the Bordeaux varietals reached maturity in mid-September. We worked around the clock to pick and meticulously sort this fruit over the course of 8 days, finishing on September 26th, fortunate to have everything in just one day before the start of the Glass Fire. True to our goals, we forged through the challenging conditions of 2020 to produce beautiful and sound site-driven wines showcasing our special vineyard.

Inviting from the start, the dynamic but polished 2020 Salus Cabernet Sauvignon opens with a burst of dark red fruit, sweet damp soil, a taut line of freshness, and pleasing density. Ribbons of warm cedar, subtle menthol, exotic dark chocolate, and fresh earth dance gracefully across the palate with a balanced energy from the lively acidity and refined tannins. The sustained, charming, and fully resolved finish suggests a wine for enjoyment without long cellar aging required.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

2019 was rather mild and even compared to some of the extremes of the previous few vintages but experienced its own significant range that will define the wines that come from it. From a winter and early spring that were appropriately cold and wet to an abundantly warm and sunny April followed by the near historically rainy May, the season certainly felt a bit like a rollercoaster. However, it proved to be one that knew how and when to let up and slow down when it needed to resulting in a smallish crop reaching peak maturity at the right time.

Welcome to High Definition Cabernet – the 2019 Salus is a generous and deliciously detailed display of exuberant dark fruits dynamically supported by a range of floral, earthy and herbaceous characters. Lifted floral notes slide into resinous rosemary underlain by tilled earth and powdered porcini mushrooms complexed with a puff of gunpowder, graphite, and criollo cigar wrapper. Bursting blackcurrant and ripe raspberry deepened by crushed cacao nibs and fresh licorice root envelop the palate before sliding silkily through a delightfully delineated and lengthy exit. The hint of grip and grit on the finish portends a rewarding and delicious life for this wine.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

The 2018 growing season was even and mild – a delightful respite and contrast to the extremes of 2017. A generally dry winter gave way to a wet early spring that fully charged the soil profile with generous and well-timed rains. Ideal conditions during the flowering period allowed for a great set made for an abundant potential crop. The crop load was remarkable not because of the number of clusters or the size of the berries, but for the sheer number of berries on each cluster. A generally temperate and languid summer led to the latest start to a harvest in my tenure here and allowed for an extended hangtime that allowed the fruit to ripen more slowly and become fully mature at lower levels of sugar and slightly higher levels of acid, resulting in fresh, expressive, and complex wines.

The poised 2018 Salus Cabernet Sauvignon feels like a modern portrait of yesteryear’s traditions. Well-composed flavors of cassis and boysenberry redolent with raspberry liqueur, milled spices, and subtle earth flow seamlessly into a balanced midpalate full of finely crafted detail. Filigreed tannins produce a delightfully delicate and textured wine with a finessed and silky structure that is drinking well right out of the gate yet hints at layers yet to be fully revealed.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

2017 was a growing season for the record books – from drought-ending winter rains to late summer heat events. The wettest winter in almost two decades, along with the extended dormancy of a decently cold winter, allowed the vines to rest and recover from a 5-year stretch of abundant activity and gave us a later-than-typical budbreak. Though the late spring and early summer were defined by peaks and valleys compared to other ‘goldilocks’ years, which enjoyed less varied conditions, we had a well-managed crop that handled the overall warm growing conditions beautifully.

Animated and ebullient, the 2017 Salus Cabernet Sauvignon is a joyous wonder of bright red and purple fruits that delight in their freshness and cheery energy. Dancing over savory undertones of Ligurian olives and leafy herbs, the lively cherry and raspberry flavors build to a vermillion velvet midpalate complexed by fresh sandalwood, resinous cedar, and a hint of mint. The finish is balanced and harmonic, if a bit precious at the moment, which bodes well for lengthy enjoyment.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

2016 was yet another superb growing season that began with a warm and dry winter in what has become our extended drought, which led to what has now become the normal ‘early’ budbreak, again supported by fortuitously timed February rains. A relatively hot early season and start to summer pushed the pace and the expectation of an early harvest, but a significant cooling shift occurred at the end of July, tapping the brakes enough for a more extended hang time, allowing increased flavor development and a slightly later-than-expected start to the harvest.

Ripe, dark, and wonderfully herbaceous, the 2016 Salus Cabernet Sauvignon is redolent of tradition but undeniably Napa in its abundant exuberance. Deep black and blue fruits rich with confection swirl around a plushly textured core, given lift and dimension by resinous flowers, milled spices, and subtle earth. At once pillow-y and powerful, this youthful wine will likely shed some weight and become more determined with additional time in bottle.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

2015 was yet another superb growing season despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter led to what is becoming the normal ‘early’ budbreak, which was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields. Then the heat train returned and was indeed full steam ahead throughout the summer, accelerating ripeness and maturity to give us the earliest harvest in the last 12 years.

The nose of focused and driven dark red and black fruits is made complex and intriguing by an overlay of earth and herbs – think tilled soil and wet, leafless wintertime trees with a sprinkle of freshly torn tobacco, pinched camphor leaves, and Tellicherry peppercorns. The crystalline and concentrated palate of ripe cherries and bursting black raspberries cascades along a chiseled path of fine granulated tannins given texture and touch by notes of espresso, cocoa nibs, and hazelnut butter. A bit tightly wound at present, this fine-grained gem will appreciate a brief stint in your cellar, or your decanter.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

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2014 was another fantastic growing season. After one of the warmest and driest winters on record, as expected, budbreak was early, even earlier than 2013. Though offset by judiciously timed February rains, the continued drought conditions limited vigor in the vines, promoting balanced and compact growth along with generally smaller-sized berries. Even with a “normally” timed harvest window, because of the early budbreak, we benefitted from an extended hangtime, which allowed for an even and complete maturity of the decently sizable crop.

This is a generous and rich wine marked by dark red fruits, purple flowers, and confectionary treats. The pure and primary palate of succulent black cherries, ripe raspberries, and plush blackcurrants is teased by a heady aroma of violets mingled with menthol and a hint of cracked green peppercorns. Round and full, the finish is wonderfully fine-grained with delightfully soft edges that give a tremendous amount of pleasure.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

Simply put, the 2013 growing season was spectacular. An early bud break was followed by an extended stretch of warm weather that promoted rapid early season development while the dry conditions limited vigor in the vines. Nearly ideal conditions during flowering resulted in a great fruit set. Very warm and dry weather continued through the late spring and into the early summer establishing compact vines. And just when we began to have a few concerns about the extended stretch of warm weather, daytime temps came down a bit starting in the midsummer almost as if we ordered them, nicely slowing down ripening and allowing flavors to develop more deeply. These spectacular conditions continued through the end of the summer and deep into the autumn, allowing us to pick each batch of fruit at optimal maturity over the course of several weeks.

Intensely dark, black fruits fill the glass with blackberry, blackcurrant, boysenberry, and ripe Damson plum taking center stage. Unctuous and resinous, the complex notes of leather, coffee extract, cocoa liquor, and crushed rocks are given lift and lightness by an integrated essence of camphor, anise, and potpourri. While the palate is initially a bit compact and focused, it quickly blossoms into a wonderfully mouth-coating elixir with a fine-grained structure and a lively, granular texture that keeps on keeping on. This 2013 Salus Cabernet Sauvignon is at present a big, structured, and tightly wrapped wine that will give and grow when given time and air.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

The ideal 2012 growing season was classic Napa Valley – great conditions during budbreak through flowering got things off to a great start followed by a Goldilocks summer of “just right” days and cool, foggy nights. A nice warmer stretch from late July through mid-August helped ripen the ample crop and set up the near-perfect September stretch and October finish that gave the fruit the extended hangtime we were hoping for.

Like the summer of love in a bottle, the 2012 Salus Cabernet Sauvignon is an open and hedonistic wine characterized by generous aromas, flavors, and textures. The enveloping and primary aromatics include vibrant raspberry, blueberry, and ripe plum saturated in crème de cacao and Chambord liqueur with the slightest uplift of spearmint and nutmeg. The polished and plushly textured palate, like liquid velvet generously endowed with juicy black cherries and ripe blackberries dripping with heady milk chocolate and a dusting of espresso, is deepened with just the slightest dash of tamari. Though this is a wine driven more by plush and satisfying texture than structure, it finishes with wonderfully polished, pillowy and fine-grained tannins and a resonant aftertaste. Delightfully enjoyable now!

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

As a whole, the 2011 growing season was cool and moderate with gobs of sunshine and minimal fog throughout the summer. It started as one of the wettest and longest-lasting winters of recent times with treacherous conditions during flowering, which naturally limited set and significantly reduced yields. After some unseasonably late rains, a beneficially dry and fog-free pattern established itself, allowing the vines long, sunlit days to ripen and mature the fruit at lower levels of sugar and higher levels of acid, resulting in fresh and expressive wines.

The evocatively dark-hued 2011 Salus Cabernet Sauvignon has an animated, high-toned nose of red currants and blackberries deepened by notes of menthol-laden lavender, loose tobacco, and raw cedar. The seamless palate of wild cherries, Arctic raspberries, and black currants reveals spicy layers of Bay leaf, cinnamon, and spearmint that give lift to an elegantly balanced exit of subtle, fine-grained tannins that are enlivened by refreshing acidity. This supple and silky wine drinks well now but should reward a little cellar time with additional roundness and complexity.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

The 2010 growing season was challenging, uneven and hard to predict with a wet and cool spring, a beautiful June, and a foggier and cooler than normal summer. The season culminated with a seismic heat-spike in late August and two additional spikes in late-September and mid-October. As always, Richard and the crew were up for the challenge and presented us with fruit of a superb quality. The one casualty of the vintage was yield—2010 turned out to be our smallest crop ever.

An intense and primary nose driven by concentrated black cherries, graphite and ripe raspberries is lifted by varietal notes of olives, sage and menthol. The polished palate melts into flavors of chocolate-speckled plums in a blackberry compote-infused bath of Chambord liqueur. The deeper flavor profiles showcase a tar-infused ground coffee and fresh-tilled earth foundation of velvety tannins. This wine is open and inviting now but will reveal now-hidden layers of complexity with time.

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

The 2009 season might be remembered as a mellow, easy, almost perfect year that avoided any extremity. A relatively mild, slightly dry winter was followed by heavier late winter/early spring rains, allowing us to minimize irrigation and balance vine stress. Small heat waves and rainstorms in May and June caused some shatter, naturally limiting yields and allowing the vines to focus their ripening energy on the clusters that remained. The absence of the usual late-August heat wave allowed the grapes to continue ripening evenly without undue pressure or stress, developing ripe and mature flavors without excessive sugar accumulation. Brilliant weather continued in September and early October, allowing us to harvest most of our fruit prior to rains that fell later in the month.

The 2009 Salus is a multifaceted wine that exhibits a beautiful interplay between the fresh and the savory, simultaneously displaying prominent lifted and grounded components. A nose of black cherries, pomegranate and cassis spiced by cardamom, a pinch of white pepper and wood shavings fills the glass. The smooth yet lively palate of black raspberries and cinnamon-inflected plums is deepened by notes of dark chocolate, forest floor and a hint of miso. The seamless exit leads to a polished finish of fine-grained tannins with a refreshing lift of acidity. A beautiful wine that is drinking delightfully well now, this complex blend will develop additional layers if given a bit more time to integrate and evolve.

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

2008 was a challenging yet rewarding year. The winter rains stopped completely after January and set us up for a long dry summer that was preceded by one of the worst frost seasons on record. The lack of rain and the intensity of the frost resulted in a growing season defined by vineyard stress, consistent though not excessive heat and heartbreakingly low yields yet our vineyard crew was able to deftly manage these conditions and provided us with small-berried fruit of great intensity and character.

A brooding nose of loam and graphite framed plum and black raspberry teased and lifted by ethereal notes of menthol and white flower blossoms yields to a balanced palate of mineral-infused black cherries and blackcurrants richened by ribbons of semi-sweet chocolate with notes of Chambord liqueur that crescendos in a lengthy and structured finish substantiated by the earthy and animated tannins that mark the vintage. A more powerful Salus than is our norm, the 2008 drinks well and assertively now but will reward another year or two in the cellar and sing for many years to come.

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

The 2007 growing season can be characterized as dry, early and light – the winter rainy season was short, bud-break was early, the growing season was consistent and on the warm side with a significant heat-wave in late August just prior to harvest, resulting in a small crop that produced intensely flavored fruit with great color, intense flavors and substantial extract.

A blast of vanilla and menthol-infused boysenberries erupts from the glass, teased by high-toned floral notes and a faint whiff of smoke. The lush entry is dripping with blackberries and ripe raspberries, followed by a mid palate rich with milk chocolate-covered black currants and plums mixed with hints of coffee, pomegranate, fresh tobacco and cardamom. Lush, sweet tannins build in the exit and pull the fruity core of this wine through to a lengthy and pleasant finish. It’s hard to imagine this wine getting more enjoyable, but I believe it should pick up even more palate weight with an additional year or two in bottle and continue to give pleasure for quite a while.

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

100% French, 95% new, 5% used

Winemaker Notes

The phenomenal 2023 growing season was one of the longest in recent history. An extended winter with evenly spaced rain replenished soil moisture and provided vines some beneficial rest. Temperate weather throughout bud break, bloom, and set allowed for healthy canopy growth and cluster formation. Moving into summer, conditions remained mild and provided full maturity of flavor without excess sugar loading. Harvest commenced weeks later than usual and ultimately crafted the building blocks for wines of unprecedented balance.

Like sunshine through the clouds, the 2023 Salus Chardonnay beams with lively energy and excitement. The aromatics open with an exuberant medley of blooming jasmine, resinous pine, and a twist of lemon peel. On the palate, this mouthwatering Chardonnay bursts with zest of Meyer lemon, crunchy starfruit, and Canary melon. As they recede, a subtle spiced honeycomb emerges and carries through the lengthy, bright finish.

Winemaker Notes

The 2022 was in many ways more balanced and mild relative to the recent few vintages but was defined by and will be remembered by its extremes. While the winter started off with delightfully generous rains, the start of the new year turned into the driest three-month period on record. Despite the short dry winter, a combination of very early season irrigations and fortuitously timed April rains allowed for good vine development that enjoyed the steady and consistent heat through the heart of the summer. These generous and balanced conditions continued through nearly the entirety of the Chardonnay harvest, allowing us to hang and pick our fruit until just the right time.

The 2022 Salus Chardonnay marries a complexity and refinement uncommon for the region with a dash of richness. Energetic honeysuckle and lemon zest aromatics open the experience. The first sip bursts with brightness and flavors of quince, grilled peach, lemon verbena, and subtle brioche before tastefully transitioning to a long finish of steadfast texture and composed acidity. This wine shows glimpses of the ripeness that the California sun has to offer and the restraint that we practice in the cellar.

Winemaker Notes

The low yields of the 2021 vintage offered fruit of exceptional quality. The lack of moisture defined the growing season but was counterbalanced by relatively even temperatures. The result of this fortunate combination was intense flavor throughout the vineyard and record small berries & clusters in the Chardonnay. Ideal end of season conditions allowed harvest decisions to be made entirely based on development of the fruit rather than concern for upcoming heat or rain events. The grapes were picked in the cool, early mornings to preserve their natural freshness, acidity and delicate flavors. Clean, cool fermentations in thick-staved, mostly neutral, large-format barrels produced wines of aromatic purity and complexity. We aged this wine on its lees for ten months with minimal ‘batonnage’ to optimize the aromatic freshness of the wine.

The 2021 Salus Chardonnay provides an adventure for the senses. It welcomes with perfectly ripened citrus, delicate florals, and limestone minerality. The expressive aromas deliver baked pear tart, a hint of fresh nutmeg, and a twist of Meyer lemon. The palate showcases juicy apricot, brûléed white grapefruit drizzled with fir honey, and the surprising texture of silky mango. The richness of sun-warmed fruit is beautifully balanced by acidity focusing the entire experience. Each sip induces a longing for another.

Winemaker Notes

The 2020 Salus is a textural tour-de-force that delights with its concentration, lift, and energy. An ebullient opening of struck rock and honeysuckle-infused, green-inflected, near-pithy ripe citrus melds with young pineapple and yellow plantains that flash sneaks of papaya, ginger, and lanolin. Lengthened and livened by ample acid and subtle spices, a medley of melons makes for a silky, Rubenesque palate experience that delivers near hedonistic enjoyment.

Winemaker Notes

2019 was rather mild and even compared to some of the extremes of the previous few vintages but experienced its own significant dynamic range that will define the wines that come from it. From a winter and early spring that were appropriately cold and wet to an abundantly warm and sunny April followed by the near historically rainy May, the season certainly felt a bit like a rollercoaster, but it proved to be one that knew how and when to let up and slow down when it needed to resulting in a nice crop reaching peak maturity at the right time. 

Starting a little over a week earlier than last year, the grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. The grapes are hand sorted, whole cluster pressed and then barrel-fermented. We allowed some of the barrels for this cuvée to go through malolactic fermentation to bring some additional texture and balance to the wine. Finally, we aged this wine on its lees for ten months entirely in large format barrels with minimal ‘batonnage’ in the first few months to optimize the aromatic freshness of the wine.

The generously svelte 2019 Salus is a delightful elixir of inviting tropically infused golden citrus surrounding a tight core of fresh green pome fruits. A rich, bright lemon curd and honeycomb entry melts into a lively and linear expression of freshly cut Granny Smith apples spiced by vanilla, nutmeg, and a whisper of white pepper given lift and light by hints of lemongrass and banana blossom. While wondrously enjoyable now, the dynamic and evolving expression hints that this wine will give more with a little time in bottle.

Winemaker Notes

The 2018 growing season was even and mild – a delightful respite and contrast to the extremes of 2017. A generally dry winter gave way to a wet early spring that fully charged the soil profile with generous and well-timed rains. Ideal conditions during the flowering period allowed for a great set made for an abundant potential crop. The crop load was remarkable not because of the number of clusters or the size of the berries, but for the sheer number of berries on each cluster. A generally temperate and languid summer led to a delayed and measured Estate Chardonnay harvest that spanned a record 24 days. The grapes were again picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. 

We continue to utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. Given the high starting acids, we allowed more of the lots for this cuvée to go through malolactic fermentation to bring additional balance and texture to this wine. Finally, we aged this wine on its lees for ten months in entirely large format barrels with minimal ‘batonnage’ to optimize the purity and aromatic freshness.

The 2018 Salus is rich and expressive with heady aromas of honeysuckle and chamomile surrounding a core of butterscotch-inflected citrus and young tropical fruits warmed by subtle spices. Body and texture abound as the swirl of juicy ripe fruits glide across the palate in a seamless flow of unctuous delight kept honest by a refreshing undercurrent of acidity.

Winemaker Notes

2016 was yet another superb growing season. Another warm and dry winter in what has become our extended drought led to what has become the normal ‘early’ budbreak, which was again supported by fortuitously timed February rains. A relatively hot early season and start to summer pushed the pace and the expectation of an early harvest, but a significant cooling shift occurred at the end of July, tapping the brakes enough for a more extended hang time, allowing increased flavor development and a slightly later than expected start to the harvest. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We still significantly restricted malolactic fermentation to preserve acidity and crispness, but allowed a slightly higher percentage to go through it to increase the texture and to build the mouthfeel a bit. Finally, we aged this wine on its lees for ten months in all large format barrels with only periodic ‘batonnage’ during the first five months to optimize the aromatic freshness of the wines.

The 2016 Salus Chardonnay displays an elemental gold color and comes out swinging. Sun-ripened lemons, poached pears, and tropical blossoms pour onto a medium-bodied palate of yellow orchard fruit, honeyed mango, and citrus oil spiced by touches of vanilla, clove, and subtle oak. This youthful and precocious wine is drinking deliciously now and should develop additional refinement with a little time in bottle.

Winemaker Notes

2015 was yet another superb growing season despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter led to what is becoming the normal ‘early’ budbreak, which was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields, which were left higher in the Chardonnay blocks to mitigate what we expected to be a warm summer and to continue our stylistic migration toward more freshness and brightness in these wines. The heat train was indeed full steam ahead throughout the summer, giving us yet another early start to and compact window for the Estate Chardonnay harvest, beginning 6 days earlier than in 2014 but extending throughout the remainder of August and into early September. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We nearly completely restricted malolactic fermentation to preserve acidity and crispness but chose to allow a small percentage to go through it for a bit of increased texture and to balance the slightly higher acids. Finally, we aged this wine on its lees for ten months in a roughly equal parts ‘regular’ and large format barrels, again with regular ‘batonnage’ during the first seven months only in the regular format barrels to optimize the aromatic freshness of the wines.

The translucently gold 2015 Salus Chardonnay is a model of balance and class that wonderfully showcases the interplay between the inherent concentration from our Rutherford location with the cut and verve that comes from our early picks and restricted malolactic fermentation. The nose conjures ripe lemons with hints of lime flesh and pomelo rind spiced by a faint dusting of powdered ginger and a distant rosemary sprig. Like a bobsled, the palate just glides... both weighty and sleek while riding a clean, crisp, and refreshing edge.

Winemaker Notes

Winters on record, as expected, budbreak was early, even earlier than 2013. Though offset by judiciously timed February rains, the continued drought conditions limited vigor in the vines, promoting balanced and compact growth. Some cool days in early May contributed to a fruit set that was a bit off the pace of the previous two vintages with yields almost 10% lower. Though generally an earlier season, the Chardonnay harvest began 4 days later than in 2013, but nearly all of the fruit was picked off of the Estate by the end of August, almost a full week earlier. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. We almost completely restricted malolactic fermentation to preserve acidity and crispness, this year allowing only a small percentage to go through it for a bit of increased complexity and texture. Finally, we aged this wine on its lees for ten months in a combination of regular and large format barrels with weekly ‘batonnage’ during the first seven months only in the regular format barrels with an eye to optimizing the aromatic freshness of the wines.

The straw-colored 2014 Salus Chardonnay opens with a bright nose of citrus zest, young pineapple, and white, waxy tropical flowers floating over freshly whipped cream speckled with shaved almonds. Flavors of lemon chiffon, D'Anjou pear, and fleshy ripe cantaloupe teased with frangipane cascade across the palate, which remains pure and precise while exhibiting a delightful interplay of richness and acidity – unctuous, racy, and delightful!

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

Simply put, the 2013 growing season was spectacular. An early bud break was followed by an extended stretch of warm weather that promoted rapid early season development while the dry conditions limited vigor in the vines. Nearly ideal conditions during flowering resulted in a great fruit set. Very warm and dry weather continued through the late spring and into the early summer establishing compact vines. And just when we began to have a few concerns about the extended stretch of warm weather, daytime temps came down a bit starting in the midsummer almost as if we ordered them, nicely slowing down ripening and allowing flavors to develop more deeply. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. Though we generally restrict malolactic fermentation to preserve acidity and crispness, this year we again allowed a few lots to go through it for increased complexity. Finally, we aged this wine on its lees for ten months with regular ‘batonnage’ during the first seven months.

The flaxen-hued 2013 Salus Chardonnay exudes restraint as a result of an abundantly warm growing season juxtaposed by some earlier-than-usual picks to capture and preserve the wonderful freshness the fruit was exhibiting. It offers up an expressive nose of ripe citrus, subtle tropical fruits, and white flowers with lifting notes of galangal and lemongrass. The clean, medium-bodied palate shows a bit more than typical crispness and minerality underlying the lush lemon-infused melon and pineapple flavors that glide into a beautifully balanced and lengthy finish.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

The ideal 2012 growing season was classic Napa Valley – great conditions during budbreak through flowering got things off to a great start followed by a Goldilocks summer of “just right” days and cool, foggy nights. A nice warmer stretch from late July through mid-August helped ripen the ample crop and set up the near-perfect September stretch and October finish that gave the fruit the extended hangtime we were hoping for. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity, and delicate flavors. We utilize traditional Burgundian winemaking techniques while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed, and then barrel-fermented. Though we generally restrict malolactic fermentation to preserve acidity and crispness, this year we again allowed a few lots to go through it for increased complexity. Finally, we aged this wine on its lees for ten months with regular ‘batonnage’ during the first seven months.

The 2012 Salus Chardonnay displays a proud gold color with shimmers of chartreuse. The nose is redolent with poached pears, ripe peaches, and lemon rinds enlivened by exotic notes of lemongrass and fractured honeycomb. A big volume opening of ripe pears and soft golden apples morphs nicely with a midpalate pop of refreshing acidity flavored by hints of citrus oil and juicy Meyer lemons that builds into an energetic, mineral-driven finish. The wonderful balance and multilayered complexity of this wine allows it to drink deliciously now.

Proceeds from the sale of each bottle of Salus wine support brain health research.

Winemaker Notes

As a whole, the 2011 growing season was cool and moderate with sunshine and minimal fog throughout the summer. It started as one of the wettest and longest lasting winters of recent times with treacherous conditions during flowering which naturally limited set and significantly reduced yields. After some unseasonably late rains, a beneficially dry and fog free pattern established itself allowing the vines long, sunlit days to ripen and mature the fruit. With climatic conditions more reminiscent of Carneros than Rutherford, the Estate Chardonnay fruit came in wonderfully fresh with lower levels of sugar and higher levels of acid. These attributes paired perfectly with our utilization of traditional Burgundian winemaking techniques of hand sorting, whole cluster pressing, barrel-fermentation and sur-lie ageing. Given the abundant acid in the wine, we increased our use of new oak, the frequency of ‘batonnage’ and the percentage of wine we put through malo-lactic fermentation.

The 2011 Salus demonstrates a wispy golden color that seems to shimmer with dissolved minerals. An elegant entry of honeyed citrus fruits gives way to more substantial notes of cantaloupe and honeydew melon amidst hints of young pineapple and Meyer lemons. This crisp and refreshing wine is ready to drink now but should gain additional creaminess and texture with time in bottle.

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

The 2010 growing season was challenging, uneven and hard to predict with a wet and cool spring, a beautiful June, a foggier and cooler than normal summer that culminated in the seismic heat-spike of late August followed by two additional spikes in late-September and mid-October. As always, Richard and the crew were up for the challenge and presented me with fruit of a superb quality that earlier in the year I doubted was possible. The one casualty of the vintage was yield – 2010 turned out to be our smallest crop ever. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then barrel-fermented. Though we generally restrict malo-lactic fermentation to preserve acidity and crispness, this year we again allowed a few lots to go through it for some additional roundness and increased complexity. Finally, we aged this wine on its lees for eleven months with regular ‘batonnage’ during the first six months.

Sporting a vibrant chartreuse yellow color with glimmers of gold and green, the 2010 Salus Chardonnay presents a great interplay of exuberance and restraint. The nose is profuse with jasmine lifted and vanilla infused lychee and guava coated with a faint dusting of pulverized river rocks that draws you into the rich palate of pineapple-centric sweet tropical fruits energized and lengthened by a vibrant and tangy acidity of sour apple candies and preserved lemon rinds framed by enticing notes of toasty oak. Wonderfully fresh now but with the potential to age compellingly.

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

The 2009 Chardonnay season might be remembered as a mellow, easy, almost perfect year that avoided any extremity. A relatively mild, slightly dry winter was followed by heavier late winter/early spring rains than has been normal recently, allowing us to minimize irrigation and balance vine stress. Small heat waves and rainstorms in May and June caused some shatter, naturally limiting yields and allowing the vines to focus their ripening energy on the clusters that remained. The absence of the usual late-August heat wave allowed the grapes to continue ripening evenly without undue pressure or stress, developing ripe and mature flavors without excessive sugar accumulation right on through the brilliant September harvest. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then barrel-fermented. Though we generally restrict it to preserve acidity and crispness, this year we again allowed a few lots to go through malo-lactic fermentation for some additional roundness and increased complexity. Finally, we aged this wine on its lees for eleven months with regular ‘batonnage’ during the first seven months.

The 2009 ‘Salus’ Chardonnay exudes a resonant honeyed-amber color and a nose laden with hibiscus, candied citrus and lemon rinds, warm brioche and ripe pears followed by a rich palate of honey-lemon-marinated, baked Golden Delicious apples exotified by hints of mango, fresh pineapple and flecks of flint. This wine is wide open and ready for business now. Enjoy!

Proceeds from the sale of each bottle of Salus wine support mental health research.

Winemaker Notes

The low yields of the 2021 vintage delivered fruit of exceptional quality. A lack of moisture defined the growing season, counterbalanced by relatively even temperatures. The result of this fortunate combination was intense flavor throughout the vineyard and record small berries & clusters. Ideal end of season conditions allowed harvest decisions to be made entirely on development of the fruit, rather than concern for upcoming heat or rain events. The grapes were picked in the cool, early mornings to preserve their natural freshness, acidity and delicate flavors.

Winemaker Notes

2019 was rather mild and even compared to some of the extremes of the previous few vintages, but experienced its own significant range that will define the wines that come from it. From winter and early spring which were appropriately cold and wet, to an abundantly warm and sunny April followed by the nearly historical rainy May, the season certainly felt a bit like a rollercoaster. However, it proved to be one that knew how and when to let up and slow down when it needed to, resulting in a smallish crop reaching peak maturity at the right time.

Dark and expressive, the 2019 INEO is a mélange of molasses-inflected mulberry and blackberry that bursts across the palate spiced with crumbled anise and black pepper dust. Surging with composed energy, the lively palate of graphite-infused pulverized granitic rock is a long and finely detailed ride that delightfully tingles the senses.

Winemaker Notes

The 2018 growing season was even and mild – a delightful respite and contrast to the extremes of 2017. A generally dry winter gave way to a wet early spring that fully charged the soil profile with generous and well-timed rains. Ideal conditions during the flowering period allowed for a great set made for an abundant potential crop. The crop load was remarkable not because of the number of clusters or the size of the berries, but for the sheer number of berries on each cluster. A generally temperate and languid summer led to the latest start to a harvest in my tenure here and allowed for an extended hangtime that allowed the fruit to ripen slowly and mature at lower levels of sugar and higher levels of acid, resulting in fresh and expressive wines.

The 2018 INEO is a thrilling dance of soaring aromatics and cascading blue fruits deep with confection and savory treats. Exuberant florals of hyacinth and tuberose underlain by smoky resinous herbs dance over an elderberry-infused boysenberry and blueberry fruit crumble that magically morphs into a medley of Binchotan grilled meats topped with fresh cracked black pepper and olive tapenade. A powerful palate of coiled energy and high

Winemaker Notes

2017 was a growing season for the record books – from drought-ending winter rains to late summer heat events. The wettest winter in almost two decades along with the extended dormancy of a decently cold winter allowed the vines to rest and recover from a 5-year stretch of abundant activity and gave us a later than typical budbreak. Though the late spring and early summer were defined by peaks and valleys compared to other ‘goldilocks’ years which enjoyed less varied conditions, we had a well-managed crop that handled the overall warm growing conditions beautifully.

The 2017 INEO is a captivating concoction of concentrated dark fruits set with decadent confected delights and sweet spices amidst a fragrant forest canopy dusted with sintered minerals. A cascade of cocoa powder-coated, coriander-spiced blackberry intimated by blueberry and black pepper-dusted blackcurrant is cooled by refreshing menthol hinted with moist tobacco and herbaceous notes of damp conifer needles. The gloriously textured palate is a combination of sultry suede kept delineated and honest by talc-like pulverized granitic rocks framed by taut, soft-edged tannins that pull through to a wonderfully elongated finish.

Winemaker Notes

2016 was yet another superb growing season that began with a warm and dry winter in what has become our extended drought, which led to what has now become the normal ‘early’ budbreak, supported again by fortuitously timed February rains. A relatively hot early season and start to summer pushed the pace and the expectation of an early harvest, but a significant cooling shift occurred at the end of July, tapping the brakes enough for a more extended hang time, allowing increased flavor development and a slightly later than expected start to the harvest.

A picture of poise and beauty, the 2016 INEO is a mellifluous composition of purple fruits, powdered rocks, and pinched violets that flows seamlessly and shamelessly across the palate. Peak summer boysenberries merge with ripe, oozy plums faintly dusted by baking chocolate and espresso grinds, giving just the right amount of edge and kick to the generous fruit before complex notes of licorice, black garlic, and creosote emerge from the deep core.

Winemaker Notes

2015 was yet another superb growing season despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter led to what is becoming the normal ‘early’ budbreak that was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields. Then the heat train returned and was indeed full steam ahead throughout the summer, accelerating ripeness and maturity to give us the earliest harvest in the last 12 years.

A study in balance and brinksmanship, the 2015 INEO is at first intense, concentrated and decidedly pungent, but with a gentle swirl and some pause, it pivots and extends, like a ballerina pirouetting on pointe. The dense, dark-berried fruit core revolves to reveal ribbons of red, specks of hard candy, and a flourish of herbal lift. This wine glides over the palate with a seductive and succulent embrace, its deft texture softening the otherwise ample structure and pulls through the smooth exit towards a stylish finish.

Winemaker Notes

2014 was another fantastic growing season. After one of the warmest and driest winters on record, as expected, budbreak was early, even earlier than 2013. Though offset by judiciously timed February rains, the continued drought conditions limited vigor in the vines, promoting balanced and compact growth along with generally smaller-sized berries. Even with a “normally” timed harvest window, because of the early budbreak, we benefitted from an extended hangtime, which allowed for an even and complete maturity of the decently sizable crop.

The 2014 INEO is Staglin’s co-fermented blend of Cabernet Sauvignon and Cabernet Franc. Powerful, dense, and brooding in the glass, the 2014 possesses remarkable intensity allied to pure power. Dark stone fruit, mocha, spice, licorice, and menthol infuse this tightly wound, explosive wine. Readers will have to be patient with the 2014. There is certainly plenty to look forward to.

Winemaker Notes

Simply put, the 2013 growing season was spectacular. An early bud break was followed by an extended stretch of warm weather that promoted rapid early season development while the dry conditions limited vigor in the vines. Nearly ideal conditions during flowering resulted in a great fruit set. Very warm and dry weather continued through the late spring and into the early summer establishing compact vines. And just when we began to have a few concerns about the extended stretch of warm weather, daytime temps came down a bit starting in the midsummer almost as if we ordered them, nicely slowing down ripening and allowing flavors to develop more deeply. These spectacular conditions continued through the end of the summer and deep into the autumn, allowing us to pick each batch of fruit at optimal maturity over the course of several weeks.

The 2013 INEO is a complex and thrilling wine effusively filling the glass with violets and dark fruits made mysterious with notes of ristretto, menthol, creosote, and blued steel. A beguiling palate steeped in darkness dominated by black cherry, blackberry, and plum builds into a full, rich and soft-edged middle dolloped with sweet cocoa and black licorice before tightening into a long, powdered mineral-inflected finish of extinguished embers. A fascinating wine with much to reveal.

Winemaker Notes

The ideal 2012 growing season was classic Napa Valley – great conditions during budbreak through flowering got things off to a great start followed by a Goldilocks summer of “just right” days and cool, foggy nights. A nice warmer stretch from late July through mid-August helped ripen the ample crop and set up the near-perfect September stretch and October finish that gave the fruit the extended hangtime we were hoping for.

The dark and exotic nose of the 2012 INEO is exuberant with blackberries, black cherries, and espresso-dusted ripe plums underlain by notes of new leather and tobacco that heralds the lush and layered palate of mocha-infused blackcurrant and loganberry jam complexed by a dollop of ripe Mission fig puree with hints of licorice and clove. Plush and polished throughout, this wine is a pleasure right now but has really only begun to reveal what its blend has to offer.

Winemaker Notes

The 2010 growing season was challenging, uneven and hard to predict with a wet and cool spring, a beautiful June, a foggier and cooler than normal summer that culminated in the seismic heat-spike of late August followed by two additional spikes in late-September and mid-October. As always, Richard and the crew were up for the challenge and presented me with fruit of a superb quality that earlier in the year I doubted was possible. The one casualty of the vintage was yield – 2010 turned out to be our smallest crop ever.

An intriguing and complex nose with a dense core of dark fruits lifted by floral notes of violets, spicy white pepper, sweet baking spices and aromatic cedar and sandalwood leads to an explosive entry of zesty blackberries and black cherries thoroughly infused with nutmeg and vanilla. This wine softens through the midpalate to reveal an abundance of ripe plums set amidst a layer of crushed rocks and flecks of milk chocolate that flows nicely into a supple finish of fine-grained tannins and ferrous minerality. This very multi-layered wine drinks well now but will handsomely reward additional time in bottle.

Winemaker Notes

The 2009 season might be remembered as a mellow, easy, almost perfect year that avoided any extremity. A relatively mild, slightly dry winter was followed by heavier late winter/early spring rains, allowing us to minimize irrigation and balance vine stress. Small heat waves and rainstorms in May and June caused some shatter, naturally limiting yields and allowing the vines to focus their ripening energy on the clusters that remained. The absence of the usual late-August heat wave allowed the grapes to continue ripening evenly without undue pressure or stress, developing ripe and mature flavors without excessive sugar accumulation. September and early October continued to be brilliant, allowing us to harvest most of our fruit prior to rains that fell later in the month.

The 2009 INEO boasts a heady complexity driven by aromas of Kirsch and crème de cassis infused with cacao and cardamom intermixed with earthy elements of cedar shavings, camphor and pinched rosemary. The larger percentage of Cabernet Franc gives this wine great lift on the entry and a more resonant framework through the mid-palate and into the well structured yet plush finish. Though integrated and showy now, time in the cellar will deliver even more expressive results.

Winemaker Notes

2008 was a challenging yet rewarding year. The winter rains stopped completely after January and set us up for a long dry summer that was preceded by one of the worst frost seasons on record. The lack of rain and the intensity of the frost resulted in a growing season defined by vineyard stress, consistent though not excessive heat and heartbreakingly low yields yet our vineyard crew was able to deftly manage these conditions and provided us with small-berried fruit of great intensity and character.

A heady and exotic nose of sweet dark fruits dominated by blackberry and blackcurrant is punctuated by pungent notes of sweet, fresh tobacco, dried citrus rind and highlighted by generous wisps of menthol and camphor that fill the glass, giving way to a palate rich with sweet, black fruits and freshly tilled soil emboldened with cracked pepper and savory black olives. Unctuous and wonderfully mouth coating now, this dense and complex wine will continue to evolve and open for many more years to come.

Winemaker Notes

The 2006 growing season was defined by a very wet winter rain season, a late budbreak, and despite the one colossal heatwave in mid-July, generally moderate temperatures throughout. These conditions provided ample hang time that allowed for even ripening, intense flavors and rich tannins that developed prior to and in conjunction with sugar accumulation resulting in wines of excellent extraction and exquisite balance.

This wine offers up a prodigious nose of black cherries and Boysenberries deepened by layers of eucalyptus, graphite and creosote with a savory ribbon of tamari and black olives skirting the edges. The pure and concentrated palate opens with a rush of dark fruits lead by black cherries, blackberries and plums tumbling into a tingling mid-palate of blackcurrants and blackberries grounded by elements of bouillon, loam, scorched earth and dark chocolate balanced by smoothly ample and velvety tannins that persist and lengthen this elegant wine.

Though it drinks well now, this wine will offer rewards of additional complexity and more sublime integration if given a few years of additional cellaring and should continue to develop and prove exciting for many decades to come.

Winemaker Notes

The 2022 was in many ways more balanced and mild relative to the recent few vintages, but was defined by, and will be remembered by its extremes. While the winter began with delightfully generous rains, the start of the new year turned into the driest three-month period on record. Despite the short dry winter, a combination of very early season irrigations and fortuitously timed April rains allowed for good vine development that enjoyed the steady and consistent heat through the heart of the summer. These generous and balanced conditions continued into early September when elevated warmth brought the growing season to an end and initiated the start of the red fruit harvest.

The low yields and warm end to the summer allowed the 2022 Stagliano Sangiovese to achieve a roundness uncommon for the varietal. Mature fruit offers a bouquet of dried violets, lightly caramelized Mirabelle plum, and a gentle suggestion of crushed rosemary. While retaining its characteristic high acidity, the mouthfeel is delightfully soft and rewards with savory and sweet flavors reminiscent of prosciutto-wrapped fig before slowly drifting into a soothing winter spice finish. A great choice to pair with food, the supple tannins of this Sangiovese also allow it to be enjoyed unaccompanied.

Winemaker Notes

The low yields of the 2021 vintage offered fruit of exceptional quality. A lack of moisture defined the growing season but was counterbalanced by relatively even temperatures. The result of this fortunate combination was intense flavor throughout the vineyard and record small berries & clusters. Ideal end of season conditions allowed harvest decisions to be made entirely based on development of the fruit rather than concern for upcoming heat or rain events. The grapes were picked in the cool, early mornings to preserve their natural freshness, acidity and delicate flavors.

The 2021 Stagliano showcases the elegant charisma, clean precision, and deceptive power of the varietal. Opening with warm spices, firm red plum, and orange zested rose petal tea, this wine builds in structure and flavor while transitioning to savory and evoking fresh leather, notes of iron, and dried thyme before lengthening. At this early age the wine benefits from decanting, revealing additional layers and demonstrating a sophistication that speaks to a long and remarkable life ahead.

Winemaker Notes

2019 was rather mild and even compared to some of the extremes of the previous few vintages but experienced its own significant dynamic range that will define the wines that come from it. From a winter and early spring that were appropriately cold and wet to an abundantly warm and sunny April followed by the near historically rainy May, the season certainly felt a bit like a rollercoaster, but it proved to be one that knew how and when to let up and slow down when it needed to, resulting in a smallish crop reaching peak maturity at the right time.

The classic 2019 Stagliano leans a bit more old-world Italian than new-world Californian in its profile and expression. Festive black pepper-dusted red cherries mingle with a fig tapenade complexed by notes of bay leaf, thyme, and dried red roses. The composed flow and delicate balance of the delineated palate are punctuated by a slightly firm and structured fine-grained finish of black tea-like tannins with just the right amount of chewiness to soften the edges and make them delightfully inviting.

Winemaker Notes

The 2018 growing season was even and mild – a delightful respite and contrast to the extremes of 2017. A generally dry winter gave way to a wet early spring that fully charged the soil profile with generous and well-timed rains. Ideal conditions during the flowering period allowed for a great set made for an abundant potential crop. The crop load was remarkable not because the number of clusters or the size of the berries, but for the sheer number of berries on each cluster (though areas of the Sangiovese do also produce larger berries). A generally temperate and languid summer led to the latest Sangiovese harvest in my tenure here. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors.

The 2018 Stagliano is like a freshly rain-dampened midsummer garden dancing with bountiful notes of earth and leaf and morning sun. The admirable balance centered on tart cherries and early season plums grounded by an undercurrent of tobacco and tanned leather is given zest and lift by hints of anise, menthol and slightly cracked green peppercorns. With a plush and friendly mouthfeel that gives way to a compliant and neighborly finish, this wine is just a sheer pleasure to drink now while it hints that it has more to give over time.

Winemaker Notes

2017 was a growing season for the record books – from drought-ending winter rains to late summer heat events. The wettest winter in almost two decades along with the extended dormancy of a decently cold winter allowed the vines to rest and recover from a 5-year stretch of abundant activity and gave us a later than typical budbreak. Though the late spring and early summer were defined by peaks and valleys compared to other ‘goldilocks’ years which enjoyed less varied conditions, we had a well-managed crop that handled the overall warm growing conditions beautifully.

The spicy and sanguine 2017 Stagliano shows off the generosity of the vintage with a warm, inviting and supple character that coats as it caresses. Flavorful dark red cherries are kissed by cardamom, cocoa, and spring violets and gain depth and breadth with savory notes of black pepper, bouillon, and butter-soft leather. Initially soft and plush, the structure builds nicely through the mid-palate to a tingly and satisfying exit that should only continue to grow and become more delineated with some time in the cellar.

Winemaker Notes

2016 was yet another superb growing season with a warm and dry winter in what has become our extended drought that led to what has become the normal ‘early’ budbreak which was again supported by fortuitously timed February rains. A relatively hot early season and start to summer pushed the pace and the expectation of an early harvest but a significant cooling shift occurred at the end of July, tapping the brakes enough for a more extended hang time allowing increased flavor development and a slightly later than expected start to the harvest. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors.

Ample and generous, with the verve, cut and lift at its core that gives our Sangiovese its usual identity, the 2016 Stagliano is a scrumptious, mouth-coating red and purple velvet concoction that delights as it intrigues. Ripe plums and dark cherries dance amidst chocolate-drizzled almonds and cedar shavings interspersed with subtle licks of cigar wrapper, saddle leather and jamón ibérico. Still somewhat primary, the fine-grained, slightly powdery and soft-edged structure pulls the wine through to a clean, welcoming and mildly savory finish that begs for another sip.

Winemaker Notes

2015 was yet another superb growing season despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter led to what is becoming the normal ‘early’ budbreak which was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields. Then the heat train returned and was indeed full steam ahead throughout the summer, accelerating ripeness and maturity to give us the earliest Sangiovese harvest in the last 12 years.

The 2015 Sangiovese is dark and intense, showing the extraction and power produced by the extended warm and dry conditions. The consequently thicker skins resulted in a wine of structure and dusty texture dominated by concentrated flavors of black cherry and blackberry sweetened by Black Mission fig infused with savory notes of smoked meat, aged leather, and salted capers. The robust tannins show good pedigree and will age nicely, allowing this wine to develop additional breadth and reveal its depth when given some time in the cellar.

Winemaker Notes

2014 was another fantastic growing season. After one of the warmest and driest winters on record, as expected, budbreak was early, even earlier than 2013. Though offset by judiciously timed February rains, the continued drought conditions limited vigor in the vines, promoting balanced and compact growth. The early budbreak in Sangiovese allowed us to flower early and avoid the cool days in early May that contributed to a lighter fruit set in other varietals. Though generally an earlier season, we harvested our Sangiovese on the same two days as in 2013, but with nearly 10 additional days on the vine which allowed for even more flavor development in the fruit. Given the richness of the fruit and flavor concentration, we elected to ferment all of this wine in stainless steel tanks to allow for clean, pure expression.

This 2014 Stagliano Sangiovese is pure, fruit-driven and pleasingly round. A juicy core of chocolate-speckled dark red cherries and black raspberries dances with a delightful array of nutty, spicy baked goods like crumbled amaretti di Saronno made more complex by hints of soft, dried apricots. While balanced and utterly satisfying now, the current primary exuberance will deepen and broaden with some time in the cellar.

Winemaker Notes

Simply put, the 2013 growing season was spectacular. An early bud break was followed by an extended stretch of warm weather that promoted rapid early season development while the dry conditions limited vigor in the vines. Nearly ideal conditions during flowering resulted in a great fruit set. Very warm and dry weather continued through the late spring and into the early summer establishing compact vines. And just when we began to have a few concerns about the extended stretch of warm weather, daytime temps came down a bit starting in the midsummer almost as if we ordered them, nicely slowing down ripening and allowing flavors to develop more deeply. We again fermented and aged a portion of the wine in new French Oak puncheons in addition to fermenting in a Stainless Steel tank to further develop the wine’s structure and to generate additional layers of richness and complexity while mitigating the impact of new oak on the wine.

A touch darker, reticent and more brooding than our previous vintage, the 2013 Stagliano seems to reflect the prolonged arid conditions of the vintage a bit more than our other varietals. The anise and menthol lifted ripe plum and dark cherry fruit notes have a more tactile quality to them, taking on just a little more texture and complexity from the skins than perhaps usual and imparting a hint of delightful chewiness to the wine. The multi-layered fruit profile is further highlighted by savory hints of tamari, new leather and Nocino liqueur. Though powerful, the delightfully fine-grained tannins showcase a black tea quality that adds to the intriguing complexity of this wine that should only give more with time.

Winemaker Notes

The ideal 2012 growing season was classic Napa Valley – great conditions during bud break through flowering got things off to a great start followed by a Goldilocks summer of “just right” days and cool, foggy nights. A nice warmer stretch from late July through mid-August helped ripen the ample crop and set up the near perfect September stretch and October finish that gave the fruit the extended hang time we were hoping for. We again fermented and aged a portion of the wine in new French Oak puncheons in addition to fermenting in a Stainless Steel tank to further develop the wine’s structure and to generate additional layers of richness and complexity while mitigating the impact of new oak on the wine.

The heady 2012 Stagliano broods with intense aromas of black cherries and Damson plums liberally infused with exotic notes of clove and black cardamom brightened by ethereal hints of violets, mint, and moist tobacco. The inviting, red-fruit driven palate opens with round, ripe plums and Rainier cherries that tighten into an energetic display of Camphor-infused and white pepper-spiced red currants inflected with wisps of vanilla and caramel. Endowed with polished tannins and impeccable balance through the energetic finish, this Sangiovese is showing very well now but is only hinting at what additional layers some years of cellaring will reveal.

Winemaker Notes

As a whole, the 2011 growing season was cool and moderate with lots of sunshine and minimal fog throughout the summer. It started as one of the wettest and longest-lasting winters of recent times with treacherous conditions during flowering which naturally limited set and significantly reduced yields. After some unseasonably late rains, a beneficially dry and fog-free pattern established itself, allowing the vines long, sunlit days to ripen and mature the fruit at lower levels of sugar and higher levels of acid, resulting in fresh and expressive wines.

The bright and animated 2011 Stagliano is a profuse lavender and periwinkle-lifted red fruit cocktail of Bing cherries, Merryweather plums, redcurrants, and Arctic raspberries. The wine deepens and darkens with air to reveal a backdrop of blackberries and dried blueberries teased by notes of bay leaf, tarragon, and dried red roses. This beautifully structured vintage finishes with a clean, fine-grained finish of velvety, tea leaf-like tannins. Though showing admirably well now, a few additional years in the bottle will allow this wine to fully develop and evolve.

Winemaker Notes

The 2010 growing season was challenging, uneven, and hard to predict with a wet and cool spring, a beautiful June, a foggier and cooler than normal summer that culminated in the seismic heat-spike of late August followed by two additional spikes in late-September and mid-October. As always, Richard and the crew were up for the challenge and presented me with fruit of a superb quality that earlier in the year I doubted possible. The one casualty of the vintage was yield – 2010 turned out to be our smallest crop ever. We again fermented some of this wine in French Oak puncheons to help us build mid-palate richness, add complexity, and a touch more structure.

The slightly cooler conditions of 2010 produced a fresh, lifted version of this wine with aromas of kirsch and Bing cherries spiced by cedar and black pepper. The pristine palate is lively with redcurrant and black cherries accented by a pinch of cinnamon and baking spice. The finely grained tannins and generous acidity give this more pinot-like Sangiovese an immediate charm and graceful length.

Winemaker Notes

The 2009 season might be remembered as a mellow, easy, almost perfect year that avoided any extremity. A relatively mild, slightly dry winter was followed by heavier late winter/early spring rains than has been normal recently, allowing us to minimize irrigation and balance vine stress. Small heat waves and rainstorms in May and June caused some shatter, naturally limiting yields and allowing the vines to focus their ripening energy on the clusters that remained. The absence of the usual late-August heat wave allowed the grapes to continue ripening evenly without undue pressure or stress, developing ripe and mature flavors without excessive sugar accumulation right on through the brilliant September and early October harvest. We again fermented some of this wine in French Oak puncheons to help build mid-palate richness and add complexity.

A bigger and more structured wine than recent vintages, the 2009 opens with a dark coterie of earth-inflected and Oolong tea-infused redcurrants and blackberries that builds through a spicy and energetic mid-palate of peppered plums and Morello cherries layered with savory notes of Tamari and bouillon that is punctuated and lengthened by sturdy tannins that give the wine substance and considerable length. While complex and interesting now, a few additional years in bottle will provide a bit more balance and grace to this serious wine.

Winemaker Notes

The 2008 year was challenging, yet rewarding. The winter rains stopped completely after January and set us up for a long dry summer that was preceded by one of the worst frost seasons on record. The lack of rain and the intensity of the frost resulted in a growing season defined by vineyard stress, consistent though not excessive heat and heartbreakingly low yields, yet our vineyard crew was able to deftly manage these conditions and provided me with small-berried fruit of great intensity and character. We again fermented a portion of the wine in new French Oak puncheons in addition to fermenting in a Stainless Steel tank to further develop the wine’s structure and to generate additional layers of richness and complexity.

Driven by notes of crème de cassis and anise, the nose of this wine is redolent with black currant, black raspberries and sour cherries in a stew of black tea and unsweetened chocolate with lingering hints of peat and forest floor. The entry is dominated by red currants giving way to a mid palate of pepper-infused plums lifted by a bright acidity that leads back to a tangy exit of cinnamon-spiced red currants and black cherries framed by ample, yet velvety tannins that delightfully extend the finish. A few years of bottle age should allow some of the abundantly primary qualities of this wine to evolve, expand and deepen even more.

Winemaker Notes

The 2007 growing season can be characterized as dry, early, and light – the winter rainy season was short, bud break was early, the growing season was consistent and on the warm side with a significant heat-wave in late August just prior to harvest, resulting in a small crop that produced intensely flavored fruit with great color and substantial extract. As is becoming our norm, we fermented a portion of the wine in new French Oak puncheons in addition to fermenting in a Stainless Steel tank to generate additional layers of richness, complexity, and to help further develop the tannin profile.

This wine offers up a harmonious nose of red currants and Satsuma plums on a foundation of oolong tea and Criollo tobacco intermixed with rhubarb and highlighted by hints of cinnamon and Amaretto. The palate is a focus of Acerola cherries, red currants, and blackberries in a black tea broth spiced by bitter almonds and green cardamom with a vibrant acidity that builds in the mid-palate and pulls the fruit through to the pronounced and spicy finish framed by integrated tannins. It is drinking well now and will continue to do so with additional layers of complexity for years to come.

Winemaker Notes

The 2006 growing season was defined by a very wet winter rain season, a late budbreak, and despite the one colossal heatwave in mid-July, generally moderate temperatures throughout. This allowed our Sangiovese to retain its natural acidity and provided ample hang time for intense flavor development. In addition to fermenting in a Stainless Steel tank, we fermented a portion of the wine in new French Oak puncheons to add additional layers of richness, complexity, and to help further develop the tannin profile.

The wine displays profound aromas of nutmeg-laced raspberries, black cherries, and blackcurrants with notes of fresh tobacco, tomato leaf, cloves, and Rutherford dust dancing along the periphery. The palate is broad, yet focused with layered red- and blackcurrants, raspberries, and sour cherries infused with cedar, cardamom, and the slightest hint of coconut green tea. The natural acidity carries this spicy fruit elixir to a balanced finish that is extended by soft and silky tannins. This wine was bottled without fining or filtration to preserve its richness and nuance. While enjoyable now, it should continue to add weight and gain complexity in the bottle for years to come.

Winemaker Notes

The 2005 vintage provided us with a cool and long growing season which allowed our Sangiovese to maintain its bright acidity while providing ample hang time for flavor and tannin development.

This complex wine begins with vibrant aromas of red cherry and strawberry followed by a bouquet of cedar, rosemary, and green tea completed by earthy elements such as flint and dried shells. As the wine opens up, hints of caramel and sweet vanilla are revealed. Full-bodied, this wine offers up youthful tannins of great quality. A judicious addition of Cabernet Sauvignon, also from the Staglin Family Estate, heightens the backbone of tannins while enriching the mid-palate mouthfeel. The finish lingers with red cherry and strawberry with great length. Showing beautifully young, this wine will continue to open and gain complexity in the bottle for years to come.