VINEYARD
Our historic estate sits high upon exposed, eastern-facing slopes within the hills of the Diamond Mountain District, west of Calistoga.
With a commanding view of the Napa Valley below and Mount St. Helena to the north, The Vineyardist produces limited quantities of Cabernet Sauvignon and Sauvignon Blanc.
Twenty small blocks, each planted to different clonal varieties in elevation ranging from 800 to 1300 feet, comprise the 24 working acres of the Estate’s 120 acres.
The particular soil characteristics of each block were carefully considered in selecting the proper root stock planted. The terroir and the fruit composition contribute to the complex structure found in our wines.
The vineyards and other estate crops, including culinary herbs, citrus and olive oil, are hand-farmed biodynamically and sustainably.
Slightly cooler than the valley floor during the day, the Estate is warmer at night due to the ocean breezes that prevail from Chalk Hill gap. This microclimate allows Cabernet grapes to mature evenly, yet another distinguishing factor in the story and complex flavor of our wines.
With bud break in late March followed by bloom in early June, fruit matures until mid-October through early November when multiple micro-harvests capture optimal ripeness. Harvested by hand, fruit then takes the first step in becoming wine.
Each small vineyard block is fermented in our state-of-the-art winery and aged separately in new French oak until the final blends are created. Ultimately, these cuvees become the wines of rich depth and deep concentration that are The Vineyardist.
