The Napa Valley region enjoyed a stunning, near picture-perfect 2018 growing season including good winter rains, mild spring weather and steady temperatures throughout that allowed for even flowering and bud break. These ideal growing conditions were followed by a cool, even, and slow-paced harvest which allowed the winery to vinify wines at a gentle pace. The resulting 2018 Cabernets are of very high quality with plenty of concentrated flavors, color, and excellent acidity.

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 (lees stirring) during malolactic fermentation in the barrel rounded the tannin profile and softened the acidity. Two to three rackings 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 to 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.