Non-vintage #1 Technical Specifications
Alcohol 13.3%
pH 3.66
Total Acidity 6 g/L
Region Napa Valley
Soil Rocky volcanic soil at dead fred; gravelly alluvium at york; black clay at orchard; gravelly soils at bengier; loamy alluvial soil at matthiasson vineyard
Orientation Helen'S Gate Vineyard Is On An East-Facing Hill
Sites Dead Fred Vineyard (Coombsville); York Vineyard (Rutherford); Helen's Gate Vineyard (Rutherford District); Orchard, Bengier and Matthiasson vineyards (Oak Knoll District)
Base Wine Years 2017, 2018
Production Details Original release designation: non-vintage Village Cabernet Sauvignon No. 1. It combined 2017 wines aged two years in barrel with fresh, fruity 2018 wines. Fermentation was at low temperatures with twice-daily punch-downs or pump-overs and generally lasted three weeks. Component wines spent 10 to 22 months in mostly used barrels with a few new barrels. Production was 774 cases.
Tasting Notes Bright cherry, blackberry, cranberry and mulberry, framed by graphite, cedar and pencil-shaving notes; vibrant and fresh, with light tannin and bright acidity
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 85% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 2% Petit Verdot, 1% Malbec
Region Napa Valley
Sites Multiple organically farmed Napa Valley vineyards from Calistoga to Carneros, principally Rutherford, Calistoga and Oak Knoll
Indigenous Yeast Yes
Production Details Fruit was hand harvested in small lots and fermented with native yeast. Extraction was limited to punching down or pumping over twice daily. The wine matured for 20 months in mostly used barrels with a few new barrels included. Production was 834 cases.
Certifications CCOF (vineyard certification)
Tasting Notes Bright cherry, blackberry, cranberry and mulberry, with graphite, cedar and pencil-shaving notes; vibrant and fresh, with medium tannin and bright acidity
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
pH 3.84
Total Acidity 5.8 g/L
Region Napa Valley
Sites Multiple organically farmed Napa Valley vineyards from Calistoga to Carneros
Indigenous Yeast Yes
Production Details Fruit was hand harvested in small lots and fermented with native yeast. Extraction was limited to punching down or pumping over twice daily. The wine matured for 20 months in mostly used barrels with a few new barrels. Production was 1,667 cases.
Tasting Notes Bright cherry, blackberry, cranberry and mulberry, framed by graphite, cedar and pencil-shaving notes; vibrant and fresh, with medium tannin and bright acidity
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
pH 3.75
Total Acidity 5.8 g/L
Region Napa Valley
Sites Multiple organically farmed Napa Valley vineyards from Rutherford to Oak Knoll
Production Details Fruit was hand harvested in small lots and fermented at low temperatures. Punch-downs or pump-overs occurred twice daily; the cool, slow fermentations generally lasted two to three weeks. The wine matured for 20 months in mostly used barrels with a few new barrels. Production was 671 cases.
Tasting Notes Bright cherry, blackberry, cranberry and mulberry, with graphite, cedar and pencil-shaving notes; vibrant and fresh, with medium tannin and bright acidity
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
pH 3.66
Total Acidity 6 g/L
Region Napa Valley
Sites Multiple organically farmed Napa Valley vineyards from Rutherford to Oak Knoll
Production Details Release designation: Village Cabernet Sauvignon No. 3. Fruit was hand harvested in small lots and fermented at low temperatures. Punch-downs or pump-overs occurred twice daily, and the cool, slow fermentations generally lasted two to three weeks. The wine matured for 20 months in mostly used barrels with a few new barrels. Production was 819 cases.
Tasting Notes Bright cherry, blackberry, cranberry and mulberry, framed by graphite, cedar and pencil-shaving notes; vibrant and fresh, with medium tannin and bright acidity
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
pH 3.66
Total Acidity 6 g/L
Region Napa Valley
Sites Multiple Napa Valley vineyards farmed or made under Steve Matthiasson's direction
Production Details Release designation: Village Cabernet Sauvignon No. 2. Fruit was hand harvested in small lots and fermented at low temperatures. Punch-downs or pump-overs occurred twice daily, and the cool, slow fermentations generally lasted two to three weeks. The wine matured for 20 months in mostly used barrels with a few new barrels. Production was 1,700 cases.
Tasting Notes Bright cherry, blackberry, cranberry and mulberry, with graphite, cedar and pencil-shaving notes; vibrant and fresh, with medium tannin and bright acidity
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Producer Information
Website
Address
3175 Dry Creek Rd, Napa, CA 94558, USA
Phone
+1 707-637-4877
Email
Owner
Jill Klein Matthiasson; Steve Matthiasson
Cellarmaster
Steve Matthiasson