BACKGROUND

I have been working with Cabernet Sauvignon for 20 years now. My real journey began in Napa Valley, where I was fortunate to collaborate with some of the industry’s most respected winemakers and consultants. I eventually became the General Manager and Winemaker at the esteemed Bryant Family Vineyard, one of the original Napa Valley “cult wines.”

In Walla Walla, some growers/partners in the Rocks District I have worked with have granted me access to some amazing vineyard sites, where the vines are approaching their third decade, producing the best fruit they have ever yielded.

Crafting single-vineyard Cabernet Sauvignon at the highest levels in Napa Valley has informed my approach. Still, I have developed better instincts and beliefs based on that fundamental experience over time. I have moved away from inoculations and focus on native yeast. I also moved away from looking for power and concentration in exchange for depth, finesse, texture, and elegance.

The Rocks District is widely known for producing incredible wines from Syrah. Still, I believed that Cabernet also had immense potential, and it seemed to be ignored and undervalued by other wineries there. By focusing on improved farming for quality over quantity, utilizing extensive experience with Cabernet, and paying careful attention to detail while allowing the site to express itself, I think we have coaxed out its very best qualities in a unique expression from that place.