1. The grapes must be grown on your land.
2. The fermentation of the grapes’s sugar to alcohol must be at your winery.
3. All barrel aging must be done at your winery.
4. The wine must be bottled at the winery.

In addition, the Estate designation may only be used for wines that meet the above criteria within the appellation designated. As all our vineyard and winery are in the St. Helena Appellation, we designate this on our wines.

We strongly believe that wines designated as “Estate Bottled” are of the highest quality and that producers generally reserve their best wines for labeling under this designation. It is your only guarantee that the wine you are drinking has only been touched by the owners and no one else!

Our winemaking style is fairly straightforward, and is primarily minimalist in nature. The brothers believe strongly in the quality of their superb vineyard site, located in the heart of the Napa Valley and consisting of gravelly soils with great drainage. We prune carefully to keep our yields low and let our vines express themselves and their fruit with each vintage.

As the harvest approaches, each grape varietal is closely monitored and not until the eve of the pick is a decision made to bring in the fruit. Bob and Mike, with the assistance of skilled seasonal workers, deliver the highest-quality fruit the following morning, while the air remains cool. Once the tractor arrives at the winery, all of the fruit is hand sorted as it enters into our small crusher-stemmer. We utilize various sizes of stainless steel fermentation tanks to optimize our desired ratio of skin-to-juice contact in the wine must. When fermentation is complete, the must is pressed and the wine is then aged in various blends of French and American oak barrels. We bottle twice a year, once soon after the harvest and once again in late winter.