The 2017 vintage in the Napa Valley was certainly memorable, and was smaller yielding, but high in quality. The region enjoyed much needed rain during the winter months, ending the historical drought. A short period of warmer than usual temperatures during Labor Day weekend accelerated harvest for early ripening grapes varieties, resulting in an intense and, at times, unpredictable harvest, with a riper fruit character. Though yields were lower than usual, the wines show exceptional flavor intensity and growing conditions were perfect for producing a Cabernet Sauvignon with beautiful fruit and tremendous concentration of flavors, highly saturated color, and plenty of complexity.

We hand sorted the grapes on tables twice: first as clusters to remove any leaves or inferior fruit and then, after destemming, as individual grapes. A portion of the must was fermented in new French oak barrels to integrate the tannins and enhance the plush texture of the wine. Five to seven days of cold soaking before fermentation, followed by extended skin contact, developed the rich varietal character. Bâtonnage (stirring) during malolactic fermentation in the barrel rounded the tannin profile and softened acidity. Two to three racks during barrel aging naturally clarified the wine, and after blending, we bottled this perfectly balanced wine without fining.

This outstanding vineyard site on the Western Rutherford Bench has yielded grapes for many celebrated Napa Valley wines, dating back to 1880. The current vines were planted in the well-drained alluvial soils from 1996 - 2002 and budded to Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. Hewitt Vineyard has the advantage of being near the Mayacamas Mountains for a slight sloping elevation, but not so close that the vines are shaded in the afternoon.