Atlas Peak Cabernet Sauvignon

When Gregory Ahn launched Bread & Butter in 2013, he encoded the winemaking philosophy directly into the brand name: oak = bread, malolactic fermentation = butter — a deliberate counter-move against the lean, unoaked style that had dominated California at the time. This Cabernet Sauvignon draws fruit from Atlas Peak, a high-elevation Napa sub-appellation sitting above the valley fog line on volcanic and rocky soils, where diurnal temperature swings slow ripening and concentrate both color and tannin structure. The elevation and thermal stress produce Cabernet with dense, dark fruit character and firmer phenolic backbone than valley-floor counterparts. Fruit is fermented in stainless steel before aging in a combination of French and American oak barrels — the dual-cooperage regime delivering both spice-driven structure (French) and coconut-vanilla amplitude (American). 100% malolactic fermentation softens the mountain tannins into a plush, lactic mid-palate that is the house signature across every tier. What sets this expression apart within the portfolio is the Atlas Peak address itself: among B&B's Cabernet sources — Rutherford, Mt. Howell, and Atlas Peak — the volcanic upland site delivers the most topographically defined fruit. The 2018 vintage in Napa benefited from a long, even growing season following a wet winter, producing concentrated, well-structured reds with natural freshness. Approachable now, with structure to develop over 3–5 years.