VIEW OUR VINEYARDS
Our Coombsville vineyard source resides in the Coombsville Caldera. This half-bowl formation was formed when a volcano erupted and collapsed upon itself, leaving a pocket where the cool marine air from San Pablo Bay collects during the warm summer days. This allows for extended hang-time on the vine, resulting in a long, steady growing season.
This small, three acre vineyard on Spring Mountain was planted to Cabernet Sauvignon in 2001 in a bunch of sand and broken volcanic material. This low vigor environment is exaggerated with sort of a “forced” deficit irrigation – there’s just not that much water up there. It is fruit-driven clone 337 on de-vigorating 101-14 rootstock. Like most Spring Mountain sites, the berries are small and its tannins need to be tamed with gentle extraction. The wines have showed a core of minerality, dark fruit and the herbal hint you get from Spring Mountain fruit.
Nestled between the Pritchard Hill AVA and Atlas Peak AVA, this vast mountain top vineyard sits between 1200’ and 1750’ above sea level, well above the fog line. A difficult terrain to farm, immense amounts of basalt boulders were removed prior to planting this south facing vineyard. We source from a few blocks, containing different clones of Cabernet Sauvignon, Petit Verdot and Malbec.
Catie’s Corner is located in the Russian River Valley and consists primarily of Huichica loam soil. It receives a consistent cycle of gentle warming and cooling each day, often the result of foggy mornings and evenings. This helps preserve the balance between attractive natural acidity and the fresh fruit flavors found in Pinot Noir. The Pinot Noir at Catie’s Corner was budded onto existing rootstock in 1996.
One of our key Merlot sources is from an 80 acre vineyard, located in the Oak Knoll District, planted entirely to Merlot. Located on the valley floor, comprised of alluvial and loamy soils, this source is a key element in providing luscious fruit characteristics to the mid-palate of our highly-structure wines.
Located in Rutherford, the heart of Napa Valley, the soils from this organically farmed vineyard are a mosaic of gravely loam, and sand along with volcanic and marine sediments that provide excellent drainage. Wines from this vineyard display crisp citrus notes of grapefruit and lemon-line, combined with minerality.
The 35 acres of steep, hillside vineyards were replanted by the Yates’ family in the early 1980s to Cabernet Sauvignon, Merlot, and Cabernet Franc. At an average elevation of over 1,100 feet, the site, with its combination of micro climates and volcanic soils, produces incredible grapes with intense fruit flavors.