Quella

When Bill Harlan and Bob Levy founded BOND in 1997, their central wager was that Napa's hillside sites were distinct enough to be bottled separately — a direct inversion of the blending logic at sibling estate Harlan Estate. Quella is the proof of concept at

altitude: a southwest-facing slope in the Spring Valley eastern hills at 433–595 ft elevation, where the soil is an ancient lifted riverbed of cobble, rocks, and pockets of tufa (volcanic ash).

That compressed, fast-draining substrate forces deep root penetration and produces a wine of lithic salinity and structural tension that clay-floor Napa Cabernet simply cannot replicate.

Vinification follows BOND's uniform protocol — spontaneous native-yeast fermentation conducted mostly in barrel at 78–82°F, four pump-overs plus punch-downs daily at peak fermentation, extended post-fermentation maceration for maximum colour and tannin extraction.

Each harvest block is picked in up to 17 separate passes and vinified individually before final assembly. Aging proceeds in near-100% new French oak from Taransaud, Darnajou, and Sylvain. The 2009 vintage represents Quella's third harvest — the site still proving its credentials through BOND's blind-evaluation process. Drink now through the mid-2020s with careful decanting.