We want to make sure your wine arrives in perfect condition so that you can enjoy the perfect bottle! Wine and heat don’t mix well, so during warm times, we’ll hold your order until things cool off.
We store your wine in a cool environment, so you know it is being well cared for. We’ll keep a close eye on the weather and expect to ship your order in late October. Most places around the country are enjoying cooler temperatures by then, so your wine can be safely transported.
This Cabernet impresses with effusive aromatics, lush fruit, and a deep, smooth finish. We age this wine over seven years, until it has matured beautifully, then release it only after it blossoms with rich layers and nuances.
A swirl of the glass brings a captivating array of aromas, highlighted by plum, black cherry, rose petals, and a touch of cedar. Each sip begins with juicy notes of black cherry, swelling to plush layers of creamy mocha, soy, light spice, and yet another burst of cherry.
Luscious and round in the mouth, this Cabernet Sauvignon shows the graceful nuances of a mature bottling, yet it also retains fresh, vibrant fruit. It’s Napa Valley Cabernet, as it is meant to be!
This bottling presents the distinctive character of two acclaimed Napa Valley regions, one north of St. Helena and the other in the Valley’s southern Coombsville AVA. The vines in both vineyards are meticulously hand-tended by Ignacio Delgadillo, Sr.
Mill Creek Vineyard, situated on the west side of the Napa River midway between St. Helena and Calistoga, produces intensely flavored grapes and expressive wines. The 2½-acre site is completely dry-farmed, resulting in grapes that are small and robustly flavored.
The Coombsville vineyard is tucked along a small creek in rocky soils. The temperate conditions there promote a long growing season, creating grapes with rich aromatics and smooth tannins.
100% French oak; 50% new
Grapes were harvested in the cool early morning hours to ensure clusters arrived at the winery in perfect condition. After destemming, a whole-berry fermentation lasted 8 days. A gentle basket press separated wine from the skin cap, capturing nearly free run juice.