The 2019 Napa Valley harvest started one to two weeks later than previous years due to February rains. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity, and superb balance of the 2019 fruit. The resulting crop showed a modest yield with a slightly more compact structure and extract than in previous years.

Utilizing the latest in winemaking technology, we destemmed and sorted the grapes, ensuring only the best berries were used for this iconic wine. 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.