The hillside,
in a glass.
A small family estate making fewer than four thousand cases a year — dry-farmed, hand-picked, and never hurried.
Three generations. Seven hillside blocks. One cellar door, open four days a week.
We farm forty-two acres the slow way, let each block speak in its own accent, and pour every bottle as though you were family — because, for an afternoon, you are.
Dry-farmed on volcanic stone.
No irrigation, ever. The roots go twenty feet down, and the fruit tastes of exactly where it grew.
Picked by hand at first light.
Every cluster is cut in the cool of the morning and sorted twice before it reaches the press.
Twenty months in French oak.
Native yeast, small barrels, and a cave that keeps the time. We taste every barrel, every week.
Poured only when it’s ready.
Fewer than four thousand cases a year — released when the wine says so, not the calendar.
Rooted in stone, fog & patience.
Our vines grow on a west-facing bench of volcanic rock and gravelly loam. Morning fog keeps the fruit cool; afternoon sun finishes the work. We dry-farm every block, so the roots go deep — and the wines taste of exactly where they come from.
-
01 · Red
Hollow Oak
Cabernet Sauvignon · 2021
The estate’s signature — structured, quiet, built for a decade in the cellar.
- Nose
- Blackcurrant, cedar, pencil shavings
- Pair with
- Dry-aged ribeye, rosemary salt
$145Tasting notes -
02 · Red
Moorland
Reserve Cabernet · 2019
Only made in years the hillside insists. Six barrels, chosen blind.
- Nose
- Black cherry, violet, tobacco leaf
- Pair with
- Braised short rib, celery root
$240Tasting notes -
03 · White
Fogline
Chardonnay · 2022
Picked in the cool of the morning fog. Precise, textured, quietly rich.
- Nose
- Meyer lemon, white pear, toasted brioche
- Pair with
- Dungeness crab, brown butter
Tastings, unhurried.
Every visit is seated and hosted by someone who helped make the wine. Thursday to Monday, by reservation.
The Terrace Tasting
i.Five estate wines, poured slowly on the west terrace above the Upper Hollow block.
Cave & Barrel
ii.Taste from the barrel with the cellar team, deep in the hillside cave.
Harvest Table
iii.A vineyard walk and long seated lunch among the vines. Seasonal, May – October.
“The cave keeps the time. We just listen to what each barrel is becoming.”
First pour, every release.
Three ways to belong — each with first access to small-lot wines, complimentary tastings, and a seat at the table when the harvest comes in.
Where
Napa Valley, California.
Directions shared with your confirmation.
When
Thursday – Monday
10 am – 5 pm, by reservation
Talk to us
(707) 555-0136
Guests must be 21+ to taste.