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The portfolio includes 3 estate grown Cabernet Sauvignon wines from different sections in our Winfield Vineyard ~ all grown and produced in the Calistoga district of Napa Valley.

The wines are made by Thomas Rivers Brown.

Our winemaking style is influenced by Thomas’ intuitive instincts – his ability to read a vineyard, to translate a great site into a great wine, or to know what a young Cabernet Sauvignon needs in barrel. He is meticulous.

The Cabs shine because the process is natural – no enzymes, flavor or color enhancements or reverse osmosis. The focus is on the wine as it comes from the vineyard. A primary concern is tannin management by aiming to avoid overly aggressive or heavy-handed wines and instead seeking plusher textures. Ours is a popular wine style that is imminently approachable and that is enhanced by, but not dependent on, cellaring wines for a decade or longer. The wines consistently express opulence, oak presence and textural harmony.

Block 1

Clone 7 on 110R rootstock.

Soils are Cobbly Loam.

Vine spacing is 6’ x 8’.

Block 5

Clone 337 on SO4 rootstock.

Soils are a mixture of

Gravelly Clay Loam.

Spacing is 6 x 8.

Block 4

Clone 337 on 101-14 rootstock. Soils are Gravelly Loam.

Spacing is 6 x 8.

Winfield Vineyard is on the sloping bench of alluvial volcanic sediments from Mount Saint Helena and the Vaca Mountain Range. The vines are planted to 5x8 and 6x8 spacing in 7 blocks of distinctive soil types ranging from cobbly to gravelly loams, producing yields of 3+ tons per acre. The fruit is crushed at nearby Tamber Bey Vineyards.

THE GRADE (“Winfield Vineyard”)

Production typically 500-600 cases. Our signature vineyard blend of three blocks (Block 1, 4 & 5) that varies proportionally in each vintage. Wines are aged in 65% new French Oak.

First vintage in 2004.

KINGLY PROJECT

Production typically 100-125 cases. Wine is 100% Block 5 fruit “best barrels”. Its dark fruit “reminiscent of a moonless night” (Robert Parker). Aged in 100% new premium French Oak.  Considered to be the best fruit on this site.

First vintage 2012.

SERPENT’S BACK

Production typically 75-100 cases. Wine is 100% Block 4 fruit “best barrels”. Created exclusively for Wine Club. Blend expresses valley floor loam. Wines aged in 75% new French Oak.  

First vintage 2015.

SEA-FOG

Production typically 200-300 cases 100% sourced from Fish Ranch adjacent to Winfield Vineyard in volcanic soils. Barrel fermented and aged in neutral French Oak.

First vintage 2008.

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