Single-vineyard Rutherford Cabernet from the Western Rutherford Bench — structured and dense, but drinking well now.

Vineyard: Western Rutherford Bench, a site supplying fruit for celebrated Napa wines since 1880. Current vines planted 1996–2002 in well-drained alluvial soils, budded to clones 4, 7 and 8 for flavor diversity. Gentle slope toward the Mayacamas without afternoon shading.

Winemaking: Double hand-sorted, by cluster and again by berry after destemming. 5–7 day cold soak, extended skin contact, a portion fermented in new French oak. Bâtonnage through malolactic in barrel to round the tannins; 2–3 rackings during barrel aging; bottled unfined.

Vintage: Near-ideal 2018 season — good winter rains, mild spring, steady temperatures, then a cool, slow harvest. Concentrated flavors with excellent acidity.

Tasting: Deep crimson. Black cherry, black currant, blackberry and pomegranate with violets, over well-integrated oak notes of hazelnut, crème brûlée, cinnamon, clove and Szechuan peppercorn. Dense and multi-layered, finishing long with chewy tannins, black licorice and graphite. Serve 62–65°F; decant 60 minutes. Cellar-worthy but drinkable now.

Pairs with: Dry-aged ribeye, rack of lamb, braised short ribs, aged Gouda, grilled portobello.