Viticulture Notes
Viticulture guided by Steve Matthiasson
An extra stretch of sun
Sitting above the fog line, the vineyard catches sunlight the valley floor never sees, while elevation and mountain winds keep days cooler. Those cooler days slow ripening, giving flavors and aromas time to develop, while nights remain warmer than in the valley below, supporting steady ripening through the season. Together, these conditions help bring the fruit to maturity with ripeness and structure in balance.
Small berries with big flavor
Low-vigor volcanic soils keep our vines honest, naturally limiting the crop and producing tiny, thick-skinned berries. More skin and less juice mean more color, tannin, and concentration.
Viticulture as a discipline
Mountain farming is unforgiving. Too much sun can push a wine out of balance, and coarse tannins are always a risk. We manage the canopy, choose clones, and time the hand-harvest block by block, chasing balance over size and picking only when the fruit is exactly right.
Planting for the next generation
We've started replanting several sections of the vineyard with newer, disease-resistant clones from UC Davis, beginning with a block of old Zinfandel and now sections of historic Cabernet Sauvignon. When we farm, we're always looking a decade ahead.
Led by Steve Matthiasson
Our farming is led by viticulturist Steve Matthiasson, one of the most respected voices in a new generation of Napa growers.