The vineyards of this winery are located in the North Coast appellation, with sites spread across various regions including High Valley, Alexander Valley, Sonoma County, Russian River Valley, Mount Veeder, Knights Valley, Oakville, and Oak Knoll. The growing season typically begins with a relatively mild winter, followed by fluctuating temperatures in the spring before settling into a moderately warm summer. Harvest usually takes place in the fall, with yields generally being average. The wine is primarily composed of Cabernet Sauvignon, with additional varietals including Syrah, Malbec, Petit Verdot, Merlot, and Cabernet Franc. Following the Bordelaise model, different Bordeaux varietals are blended together, with malolactic fermentation completed in the barrel. The blend is assembled early to allow the wine to elevate as a finished product. The wine is then aged on its lees in a mix of new French and American oak barrels for about eighteen months, with monthly btonnage to coat the tannins, resulting in a luscious, cushioned mouthfeel. The wine is lightly fined with egg whites and bottled without filtration. This Cabernet blend is a good introduction to the vintage, and while it will

improve over the course of three to eight years, it is not a wine intended for long-term cellaring. David Ramey

94/100 Jeb Dunnuck:The 2019 Claret North Coast Red Wine is a killer value, with great lift and freshness throughout. Made from 65% Cabernet Sauvignon, 10% Syrah, and the rest Malbec, Petit Verdot, and Malbec, the majority of the fruit was sourced from Jericho Canyon. Pouring a youthful purple/red, it is lifted with aromas of graphite, fresh black cherry, cedar, and pine needles. Full-bodied but lifted, it offers ripe tannins, fresh acidity, and notes of fresh red and black fruit, pressed flowers, and turned soil earthiness on the finish. It’s drinking well now but is certainly worth cellaring over the next 10 or more years. Its a great value. (AF)