Bakestone Cellars Cabernet Sauvignon

When Jack and Dolores Cakebread founded their Rutherford estate in 1973, they embedded a resident chef into the winery by 1985 — a deliberate structural choice that made culinary compatibility a winemaking constraint, not an afterthought. That philosophy still governs every red in the portfolio.

Bakestone Cellars Cabernet Sauvignon draws on Cakebread's multi-site Napa Valley estate network, including hillside blocks at Suscol Springs Ranch — 110 acres of rocky, well-drained soils on a southeast-facing Napa hillside with cool Pacific-influenced airflow — conditions that slow ripening and preserve the natural acidity the house prizes above extraction.

Grapes are hand-harvested at night (a practice in place since 2004), passed through an optical berry sorter, hand-sorted, destemmed, and subjected to a pre-fermentation cold soak to soften skins and build color without aggressive tannin. Pump-over device selection is used as a precision tannin-management tool lot by lot.

The Napa Valley Cabernet program ages in French oak, with the house style deliberately pulling back from the maximum extraction and new-oak saturation common among Napa peers — an intentional transgression in a region where power is currency. The 2018 vintage

delivered a warm, even growing season across Napa Valley, producing Cabernet with ripe dark fruit and firm but approachable structure; drinking well now with capacity to develop further through the mid-2020s.