The grapes used to produce this wine come from vineyards of distinction across Napa Valley. A list of our renowned growers include: Sequoia Grove Estate, Tonella Estate and Morisoli vineyards in Rutherford, Stagecoach vineyard in Atlas Peak, Lamoreaux vineyard in Oak Knoll District, Henry Brothers vineyard in Howell Mountain, Frediani vineyard in Calistoga, Johnson vineyard in Yountville, Healy vineyard in St. Helena and Christian vineyard in Coombsville. Each site was harvested at its ideal brix, ranging between 24.9 and 29.4, and picked over the course of four weeks, from September 16th through October 14th. The fruit was hand sorted before undergoing a 1-2 day cold soak. The lots were individually fermented in small batches, with gentle pumpovers 2-3 times per day. The wine underwent malolactic fermentation in barrel, where it was aged for 20 months before being racked and bottled in August 2015.
Enjoy this short video featuring our President & Director of Winemaking, Michael Trujillo or our Winemaker, Molly Hill as they describe what makes this wine interesting and unique. You’ll get the inside scoop on the history of the wine, where the grapes are sourced from and the winemaker’s goal and philosophy. Pour yourself a glass of Sequoia Grove wine and enjoy the show!
We believe that wine is best enjoyed with food, family and friends. Enjoy this featured recipe but don’t hesitate to try it with any of our wines. We believe that slight adjustments to your food – typically a squeeze of lemon and dash of salt, will help any dish accent the wine. Want to learn more? Take our “A Taste For Cabernet” seminar next time you are visiting and be prepared to be amazed.
|Wine Style||Red Wine|
|Harvest Date||October 2014|
|Aging||20 Months in barrel, 40% American Oak|
|Bottling Date||August 2015|