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Grapes for the 2004 Las Amigas Merlot were destemmed but not crushed. After cold soaking the fruit for two days, we added a selection of yeasts to start fermentation. Careful monitoring of fermentation, careful separation of the wine from the skins, natural clarification by gravity and the use of age-old Bordeaux techniques produced a Merlot that is elegant yet powerfully rich. The wine was aged in oak—50 percent of which was new—for 20 months.This beguiling wine opens with black cherry, boysenberry pie and pomegranate aromas layered with notes of maple, molasses, clove and nutmeg. Flavors of blackberry, fig and dark chocolate dominate the rich palate. The wine has a medium body with full, ripe tannins that melt into a long plum and black-cherry finish. Pair this lovely Merlot with roasted beef tenderloin, lamb stew or ossobuco.

Our 2004 Provenance Vineyards Beckstoffer Vineyards To Kalon Cabernet Sauvignon unfolds in opulent blackberry, black cherry and cassis fruit character. Nuances of dark chocolate, espresso, rum raisin, mineral, lavender, black licorice and sweet tobacco add complexity to the sumptuous dark fruit aromas and flavors. The expansive flavors, supported by full tannins, persist through the finish. Aging in predominantly new oak barrels integrated the diverse expressions of To Kalon Vineyard terroir, while adding soft notes of vanilla, caramel and oak spices. This sleek, elegant wine—perfect with filet mignon, rack of lamb or aged cheeses—can be enjoyed now or aged for many years.

Our 2005 Provenance Vineyards Rutherford Cabernet Sauvignon displays lively red currant, black cherry and wild blackberry aromas layered with classic mocha and toffee character. Hints of clove, violet and dark chocolate are released with each swirl of the wine. The wine’s richly textured, opulent dark berry flavors open with chocolate, espresso and accents, and then pick up more subtle nuances of spicy black pepper, black tea and green olive on the mid-palate. Overall, the sensation is of impeccable balance. The wine’s plush tannins and long, graceful finish make this a classic Rutherford Cabernet Sauvignon, with the distinct cocoa powder nuances of “Rutherford Dust.”

We crafted this wine to be reflective of the vintage, the varietal and several renowned subappellations of Napa Valley. After careful destemming, the grapes were cold soaked, and then selected yeasts were added to start fermentation. Careful monitoring of the fermentation, natural clarification by gravity and age-old Bordeaux techniques produced a wine that is elegant yet rich.A medium ruby in color, the wine opens to lush red currant, blackberry and black cherry aromas, with hints of pepper and black olive evident as well. On the palate, these same flavors mingle with clove and spice, finishing with notes of cranberry and pastry crust. A long, lingering finish makes this very attractive for youthful consumption. As with any classic Merlot, thanks to the integrated tannins this wine can be enjoyed now or cellared for 5 years. Lovely on its own, it pairs beautifully with veal roast, coq au vin and subtle, hard cheeses.

This wine offers complex aromas of mocha, soy and black olive with a touch of cedar and hints of mushroom and mint. These initial aromas give way to a bouquet of dark chocolate, black cherry, pumpkin pie spice and black pepper. One the palate, the wine offers rich texture and notes of chocolate, blackberry, tobacco and espresso. The finish is smooth, showing classic varietal characters of cocoa powder and that distinctive Rutherford dust. As tannins fully integrate with time, this elegant wine will only improve. Pair with rich foods such as beef Wellington, grilled rib-eye steak with breadcrumb salsa and roast leg of lamb coated with mustard, garlic and herbs.

The grapes were whole-cluster pressed, then the juice was chilled and racked so that only the clearest juice was fermented. We used Champagne yeast and small stainless steel barrels for most of the fermentation, with the exception of two new French oak barrels. Blending wine that was fermented and aged in stainless steel with a small amount of wine that was barrel aged gave us complex aromas of pear tart, lychee and lemon/lime, supported by a smooth, round finish.

After picking, the grapes were pressed as quickly as possible and the juice was chilled and settled for two days. After decanting the clearest juice, we added Champagne yeast and kept the fermentation temperatures below 60 degrees. By fermenting and aging this 100 percent Sauvignon Blanc in small stainless steel tanks, we highlighted its racy aromas of grapefruit zest, lemon-lime and pineapple.