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Our portfolio includes three distinct estate Cabernet Sauvignons from Winfield Vineyard and a single vineyard Sauvignon Blanc from Fish Ranch, all grown and produced in the Calistoga sub-appellation.

Our wines are made by Thomas Rivers Brown.

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. Its vines are planted to 6x8 spacing in seven blocks of distinctive soil types ranging from cobbley to gravelly loams, producing yields of 3 tons per acre. The fruit is crushed at nearby Tamber Bey Vineyards.

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Accolades

WINFIELD VINEYARD

Production typically 500-600 cases. Our flagship 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.

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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 90% new premium French Oak. First vintage 2012.

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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.

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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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