Winemaking: 86% Cabernet Sauvignon, 10% Cabernet Franc, 2% Merlot, 2% Petit Verdot, 15% ABV. 5,000 cases produced. The 53-acre estate sits at the southern tip of Alexander Valley near the confluence of Knights Valley and Chalk Hill, with hillside caves adjoining the winery, and is a certified California Sustainable Vineyard & Winery. Viticulturist Brian Malone and winemaker David Drake manage each block using satellite mapping and vineyard weather stations. Warm climate and alluvial, gravelly loam soils drive the concentration and richness.

Tasting: Dark purple, with aromas of dark berry fruit, savory undertones and toasted oak; the palate is full-bodied with multilayered black cherry, currant, tobacco and graphite. Dunnuck adds cassis, menthol, polished leather and mocha over a velvety, generous palate with an elegantly rich, tapered finish. Serve 62–65°F; decant 60 minutes. Structured for 5–10 years of ageing, and Dunnuck sees it ageing gracefully over the coming 10 years.

Pairs with: Ribeye, rack of lamb, short ribs, aged cheddar, mushroom and truffle dishes.

Scores: 94 Jeb Dunnuck, 92 James Suckling, 90 Wine Enthusiast