Winemaking

A Little Fun History

In the fall of 2003, using fruit from the family estate vineyard in the Napa Valley, Chad Robbins made a small lot of Cabernet Sauvignon in his parent's garage for the family to enjoy. More than a year later, vineyard owners Phil and Leslie Robbins brought a bottle of that wine to a party hosted by wine professionals. To everyone's surprise, the wine won a blind-tasting contest held at the party, which was judged by notable winemakers. A year later, Phil Robbins decided to start crafting estate-grown wines for the public that not only demonstrate great red wines start with attention to detail in the vineyard, but also complement a variety of foods and welcome new consumers.

Artisan Philosophy

Our winemaking philosophy is rooted in the vineyard. Careful attention to vine health and fruit balance produces an artisan wine of superior quality and distinction. As the grape harvest nears, Phil carefully samples each block of vines to determine the optimum ripeness of the fruit and the date of the harvest. After the fruit is harvested and transported to the winery, he carefully manages the crush, fermentation, and cellar processes to ensure that the unique fruit and vineyard characteristics are integrated with the flavors from the French oak barrels. Each finished wine is balanced and delectable, and reflects the dedication of the people behind it.