1. Cabernet Sauvignon Points of Difference
Sourced from two high elevation vineyards, Haystack and Cloud’s Nest, perched at 1,700 feet. Cloud’s Nest is on the east side in the Mayacamas Mountains, dry-farmed, deep gravelly soils and eastern exposure. Haystack is located in the Vaca Mountains with rocky, well-draining soils that stress the vine and produces smaller, concentrated berries and flavors.
Sustainably sourced grapes fermented and aged in 100% French oak (75% new).
Aromas of licorice, plum and hints of cigar box, followed by abundant flavors of blueberry, blackberry, and violet with firm tannins and powerful structure.
Sourced from two estate vineyards, Mario’s (bench fruit from the vineyard surrounding the winery, on soils formed from river erosion with a northwest exposure and a mix of gravel, loam, high mineral, and alluvial soil creating soft, approachable tannins) and the Central Park West Vineyard (known for its deep, loamy alluvial soils on the valley floor).
Sustainably sourced grapes, fermented and aged 18 months in 100% French oak (75% new).
Ruby-red color hints at the fresh, jammy red fruit aromas. Smooth, velvety palate with notes of vanilla cream soda, framed by supple tannins, impressive structure, and decadent texture. Approachable upon release.
Sourced from a specific three acre parcel on the Neyers’ Conn Valley Ranch, with close proximity to Howell Mountain and Pritchard Hill. Rising 800 to 1,200 feet on the highest, and rockiest part of the property with gravel and large chunks of basalt. Planted by David Abreu and named after the first initials of the Neyers’ three children: Alexandra, Michael and Elizabeth.
Native fermentation and aged 18 months in French oak (40% new), 100% Taransaud. Bottled without fining or filtration.
Dark purple in color, bold and structured with aromas of black fruit, cassis and a faint touch of tobacco leaf.
Grown directly on the Neyers’ home property in the hills of Conn Valley, with close proximity to Howell Mountain and Pritchard Hill. Vines are planted above 600 feet on rocky soils rich with basalt. The 2015 vintage resulted in lesser yield, though marvelously intense fruit.
Fermented with native yeast and bottled without fining or filtration. Aged in French and Taransaud cooperage oak (40% new).
Wonderfully aromatic, touch of cassis with hints of blackberry and crushed violets. A strong mineral component with an element of pencil lead and cedar. Rich, endearing softness and lush, lean flavors.
BRV- 2012, Mario’s 2013, AME- 2015, NYRS cab- 2015
Winemaker: Mario Monticelli
Winemaker: Mario Monticelli
Winemaker: Tadeo Borchardt
Winemaker: Tadeo Borchardt
Case Production: 3,125 (6/750ml cases)
Case Production: 3,675 (6/750ml cases)
Case Production: 264 (6/750ml cases)
Case Production: 673 (12/750ml cases)
v.2013: 91 pts., Wine Spectator
v.2012: 91pts. and “Cellar Selection”, Wine Enthusiast
v.2012: 93 pts., James Suckling
v.2012: 93 pts., Wine Advocate
v.2015: 92 pts., Wine Spectator
v.2014: 92 pts., Wine Enthusiast
v.2015: 90 pts., Wine Enthusiast
v.2014: 94 pts., Wine Enthusiast

2. Cabernet Sauvignon Points of Difference
Sourced from St. Helena, half of the grapes are clone 337 (bright, high-tone red fruit characteristics and firm tannins), the other half being clone 7 (warm, dark fruit and soft, plush tannins producing an approachable Cabernet).
Aged 26 months in 100% French oak (75% new).
Our Saint Helena Cabernet Sauvignon is energetic while full, and chalky tannins lend structure. On the nose, I get ripe blackberry and black currant with savory herbal notes and a mild sage character. The freshness of the herbal notes gives way to rich blueberries, blackberries, and ripe dark fruit with a hint of black pepper. Well- integrated oak and notes of vanilla, coffee and tobacco throughout fully express the tannins yet don’t overpower the long, smooth finish.”
Diversity of sourcing from vineyards around Napa Valley, including St. Helena, Oak Knoll and Rutherford, allow this wine to capture the essence of the Napa Valley.
After sorting, destemming, and crushing, a day maceration period occurs to maximize color and flavor. Aged 21 months in 100% French oak.
Brims with ripe, concentrated aromas of black currant, loganberry and fig, underscored by threads of warm spice and mocha. The wine’s lush core of ripe brambly fruit persists through the finish. Full-bodied, with a supple mouthfeel and approachable tannins, this Cabernet pairs well with port-braised beef short ribs topped with mint leaves.
Alexander Valley fruit highlights the region’s warm climate, marine cooled evenings, and well-drained volcanic hillside soils.
10 to 16 day maceration period, fermented at 75°F and aged 22 months in French, American, and Hungarian oak barrels (27% new).
A pure expression of its region with soft, plush tannins. Concentrated aromas of juicy blackberry, cassis, and Earl Grey tea sit atop spicy oak notes. Rich, round and robust in structure, this wine showcases ripe, concentrated flavors of strawberry jam, molasses and anise notes complemented by chocolate, cherry tobacco and a hint of vanilla on the balanced finish.
NAPC V- 2013, NAPC- 2015, FLDX- 2016
Winemaker: Joe Shirley
Winemaker: Joe Shirley
Winemaker: Joe Shirley
Case Production: 3,400 (6/750ml cases)
Case Production: 35,500 (12/750ml cases)
Case Production: 20,000 (12/750ml cases)
v.2015: 90 pts., Wine Enthusiast
v.2015: 91 pts., James Suckling
v.2014: 90 pts., Wine Enthusiast

3. Cabernet Sauvignon Appellations
Napa
County
Alexander
Valley
Howell
Mountain
Lake Berryessa
Conn
Valley
Sonoma
County
Spring
Mountain
St. Helena
Atlas
Peak
Mt. Veeder
Pacific Ocean