These grapes were grown on our organically and sustainably-farmed 45-acre vineyard in the eastern hills of Napa’s Conn Valley. The vines are planted east to west on a steep, south-facing slope so that they catch the arc of the day’s sun. We’ve planted them in the fashion of a Bordeaux vineyard, with one meter of space between vines and two meters of space between rows. The crop level is much lower than the average for a Napa Valley vineyard, which allows for more even ripening, while intensifying both the flavor and complexity in the finished wine. The wine is fermented with wild yeast, then aged for 18 months in 60-gallon French oak barrels. We bottle without fining or filtration, preferring to have the wine’s natural sediment deposited over time in the barrels. In 2011 the growing season was long and mild, making the wine particularly dark, rich and flavorful. It should improve for a decade or more in the bottle.