I’ve been working in most of these vineyards for over twenty years. We’ve grown together. They have quality and character. I hope that comes through in the wines.”
– Miguel
The Right Location is the Foundation for the Best Wine
Miguel has worked for over thirty years in vineyards throughout Napa Valley, so he can be very selective in choosing sites for his own wines. Some are hidden gems or diamonds in the rough. All are based on personal relationships with families who have owned the vineyards for decades, in some cases generations. The families are happy to make handshake deals with Miguel: they want to help him along, and they know his wines will show their grapes at their best.
Coombsville: Venerable Vines Vineyard, Cabernet Sauvignon
100-year-old vines, perhaps the oldest Cabernet Sauvignon vines in Napa Valley, on a low knoll with gravelly loam and rocky volcanic soil on a cool site. Yields are less than 1 ton per acre, with juice 2/3 average due to small size of berries.
In some ways this vineyard is the biggest test of my winemaking skills. The grapes are intimidating. They are so small, they are all seeds, skins and tannins and very little juice. But if you have the time and know how to handle them you can get a Cabernet Sauvignon like no other in Napa Valley.”
– Miguel
Spring Mountain, Ridgeback Vineyard, Bracero Cabernet Sauvignon
30-year-old Cabernet Sauvignon and other Bordeaux varieties straddling a ridge of Spring Mountain, with both east and west-facing slopes, volcanic and sandy ancient seabed soil on an ultra-cool site.
Ridgeback is 16 acres on the top of a high ridge of Spring Mountain. It is steep and rugged and hard to get to. There are no other vineyards nearby, just jackrabbits and hawks and rattlesnakes. Twenty years ago, when I first saw it, I almost walked away from the job, seeing all the work it needed. It was like carving a statue of vines on a crest of a mountain. But it is in good shape now. It was worth the work because Ridgeback gives a pretty complete expression of Spring Mountain. Together, the two opposite-facing slopes give a full taste of all Spring Mountain has to offer. That adds complexity to Bracero Cabernet Sauvignon, which is what I want to emphasize with that wine.”
– Miguel
Diamond Mountain, Volcano View Vineyard, Bracero Cabernet Sauvignon
25-year-old vines on an east-facing slope at the top of Diamond Mountain, volcanic soil with moderate sun.
To me, Diamond Mountain is what makes Spring Mountain great and Spring Mountain is what makes Diamond Mountain great. They are right next to each other, but Diamond Mountain is so tall that the Pacific mist goes around it and flows over Spring Mountain, the lowest of the mountains in the range. So they are opposites, Diamond Mountain makes riper, upfront flavors and round texture that complement Spring Mountain’s slow-revealing flavors and sharper acidity. That is why Bracero Cabernet Sauvignon is sourced 50-50 from the two mountains. This is the last vineyard up Diamond Mountain Road. It is so high up it feels scary. The road is single lane so we have to stop traffic at the bottom to bring the grapes down. This vineyard is a lot of work”
– Miguel
Rutherford, Dalla Gasperina Vineyard, Starling Way Sauvignon Blanc
30+ year-old organically farmed vines on the northern edge of the Rutherford bench. Soils are a combination of gravely loam, and sand along with volcanic and marine sediments that provide excellent drainage.
Miguel’s comments: These Sauvignon Blanc grapes are in as much demand as Rutherford Cabernet Sauvignon. Normally, this is a little warm for Sauvignon Blanc in my opinion, but Dalla Gasparina is in a sweet spot. The drainage is crucial. Your feet can kick through the soil easily. The vines produce fruit of character and complexity. Notice the crushed seashell aspect in the flavors. It gives full-bodied Sauvignon Blanc, and different flavors come out depending on how the wine is made.”
– Miguel