We hand sorted our grapes both prior to and after de-stemming, and following a four day whole berry maceration and cold
soak, we began primary fermentation. After nearly three weeks, the wine was gently pressed-off and racked to 100% new
Darnajou and Ermitage 36 month-aged tight grain French Oak barrels to complete a slow secondary fermentation for another
few months.

 The Pellet Vineyard’s origin begins in 1863 with the purchase of 45 acres of
land in the Southwest corner of St. Helena that was filled with Manzanita
brush Pellet cleared and planted to 38 acres of vines. During the 1870’s,
Pellet expanded to a wine cellar under the name of Pellet & Carver, with an
on-site capacity of 80,000 gallons that was partially underground.
Throughout the following decades, the vineyard continued to produce
quality crops over various ownership changes, and after our purchase in
2005, we replanted the vineyard with improved row spacing and better vine
orientation to the sun’s path over the valley. Today the vineyard produces
about equal amounts of Clone 4 and Clone 337 Cabernet Sauvignon, and
small amounts of Merlot and Petit Verdot. Our soil is bale gravelly/rocky
loam, on an alluvial fan at the base of the western foothills, planted in 7-
foot rows with 4-foot vine spacing, using modified vertical shoot trellising.
Our vineyard, and the surrounding ones that comprise the St. Helena AVA
are known as the “birthplace” of Napa Valley Cabernet – the heart of Napa
Valley. This is the 2nd oldest commercially producing vineyard in Napa
Valley – extremely historic.