Vineyard Napa Valley Cabernet Sauvignon

When the Staglin family purchased this parcel in 1985, they inherited viticultural ground with roots stretching to the mid-1860s and immediately placed it under organic stewardship — a commitment formalised by CCOF certification in 2005 that remains rare at this prestige tier on the Rutherford Bench.

The 51-acre estate sits on an alluvial fan at the base of Mount St. John, the tallest peak in the Mayacamas Range, where millennia of erosion have deposited deep, slightly gravelly, volcanic-origin soils with good drainage. That drainage, combined with

sun-drenched days and cool evenings pulled off San Pablo Bay, is the engine behind the site's signature: concentrated dark fruit threaded with the chalky, earthy grip Rutherford winemakers call 'Rutherford dust.'

Grapes are harvested in cool early mornings, hand-sorted, destemmed, and fermented across stainless steel, concrete vats, and French oak barrels in a gravity-flow underground facility powered entirely by on-site solar energy. The wine then spends 22–24 months in 90–100% new French oak barriques, building the fine-grained tannin architecture that defines the estate's long-aging profile.

What separates this from virtually every other Rutherford estate of comparable standing is the absolute refusal to source outside the family's own 61 acres — every bottle is a single-vineyard statement, not a valley blend. The 2018 vintage delivered even, warm ripening conditions across Napa, yielding wines of deep concentration and structural precision; drinking well now through the mid-2030s with proper cellaring.