Our estate vineyard is located in the southern part of Napa Valley, the coolest region of the area. We are planted on a bed of particularly sandy loam soil, which forces the vines to struggle in the depleted soils, digging deep for water and nutrients. We farm our vineyard to roughly 2.85 tons per acre, half the Napa Valley average, ensuring concentration.
Our vineyard is planted to Sauvignon Blanc, Semillon, Chardonnay, Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. The Sauvignon Blanc and Semillon produce our Estate Sauvignon Blanc, and our Chardonnay is a stand-alone varietal designate.
The Bordeaux (red) varietals were planted to produce one single cuvée -- our Estate Bottled Napa Valley Red Wine, typically 600 (9l) cases plus a small number of large formats. In exceptional years, we also produce a small amount of a varietal reserve -- Crosby's Reserve Cabernet Sauvignon -- from selected barrels of Cabernet Sauvignon.
Sauvignon Musqué on SO4 rootstock -- Sauvignon Musqué is a specific clone of Sauvignon Blanc characterized by its aromatic and often floral qualities. It's considered a mutation or field selection of Sauvignon Blanc, resulting in wines with a more round, creamy palate, and notes that may include tropical fruits, citrus, and even subtle floral or earthy undertones. Wines produced from the Sauvignon Blanc Musqué clone are distinguished by their rich, aromatic intensity and smoother, less herbaceous profile compared to traditional Sauvignon Blanc. Musqué wines tend to have a creamy, medium-bodied texture, often described as softer and more viscous than standard Sauvignon Blanc. This is due to lower levels of methoxypyrazines (responsible for green, herbaceous notes) and higher concentrations of volatile thiols, which contribute to tropical and floral flavors. The creamy palate is particularly evident when fermented in concrete eggs, as we do. While most Sauvignon Blanc is consumed young, Musqué-based wines can age for 3–5 years, developing complex tropical and honeyed notes.
Sauvignon Blanc clone 317 on SO4 rootstock -- While Musqué is a highly aromatic clone with intense tropical notes, 317 is less overtly aromatic but provides greater structural complexity. Clone 317 typically produces larger berries with thicker skins compared to other clones. Wines from clone 317 are less grassy and less thiol-driven (thiols contribute to boxwood, passionfruit, and cat pee aromas). They emphasize tropical and ripe fruit notes, such as passionfruit, nectarine, fresh fig, and citrus (lemon, grapefruit), with floral hints like white flowers and sweet basil. Additional notes may include flint and stone, providing a layered and less vegetal profile. Clone 317 produces wines with a fuller body and lower acidity at full ripeness compared to other selections, resulting in a richer, more mouth-coating texture. The palate is described as wonderfully weighted, with excellent concentration, a richly textured mouthfeel, and bright acidity that provides structure and a long, engaging finish.
Semillon clone 173 on 101-14 rootstock -- one of the seven certified Semillon clones, chosen for its consistency and ability to produce high-quality wine with Sémillon’s typical traits: moderate vigor, good productivity, and adaptability to gravelly or clay-limestone soils. It contributes to wines with a rich, oily texture, aromas of ripe pear, honey, acacia flower, and dried fruits; and favlors of ripe pear, green apple, citrus (lemon or grapefruit), and white flowers (acacia or chamomile). Clone 173 also emphasizes fruit purity and floral notes.
Chardonnay clone 95 on SO4 rootstock -- Clone 95 was developed at the University of Burgundy in Dijon, selected from a single source vine in Côte d’Or for its desirable traits, including flavor intensity and adaptability to Burgundy’s limestone and marly soils. Now widely planted, we chose this clone for its particular ability to reach maturity in Napa Valley with moderate acidity while maintaining a stone fruit and tropical fruit profile. Clone 95 wines have a creamy, smooth texture, often enhanced by partial malolactic fermentation (MLF) and oak aging. The mouthfeel is round and velvety, with a weighty presence that avoids being heavy. Ripe stone fruit (peach, apricot), tropical fruits (pineapple, mango, and braised pear), and citrus (preserved lemon, lemon custard) are prevalent, and pair nicely with an oak aging (often greater than 40% new French oak is used in our blend) which introduces butterscotch, vanilla, toasted almond, and brioche. With 4–8 years of aging, clone 95 wines develop nutty (hazelnut, brazil nut), toasty, and caramelized notes. The creamy finish evolves into lanolin or honeyed tones, maintaining balance due to its structural integrity.
Merlot clone 15 on 1616C rootstock -- Produces full-bodied wines with a soft, velvety texture, moderate tannins, and a fruit-forward profile. Clone 15’s flavor profile is fruit-forward with red and black fruit notes, complemented by spice, herbal, and earthy undertones. Moderate acidity balances clone 15’s ripe fruit and soft tannins, creating a refreshing yet approachable palate. It avoids the tartness of high-acid wines, making it food-friendly. Black cherry, blackberry, and plum are prominent on the palate, with jammy fruit intensity and softer herbal notes like sage and mint. Oak aging (often 18-22 months in French oak, 50% new or more) adds vanilla, clove, cedar, and cinnamon, further enhancing complexity.
Merlot clone 181 on 101-14 rootstock -- a scattershot of clone 181 is planted throughout our three blocks of Merlot. Smoother but slightly more structured than clone 15, with firmer, more pronounced tannins due to thicker skins and higher phenolic content. The texture is silky but with a touch more grip, especially in our cooler climate and in light of our extended maceration on the skins. Full-bodied, with greater weight and density than clone 15 due to its phenolic richness, it remains medium to full-bodied but with more structure. Clone 181 provides more structure to our wine, and develops complex tertiary notes like truffle, graphite, and smoked meat, supported by firmer tannins, especially with extended aging.
Cabernet Sauvignon clone 47 on SO4 rootstock -- the main component of our reserve Cabernet, clone 47 is firm and structured, with grippy, muscular tannins due to moderate phenolic content from medium-sized berries and moderately tight clusters. The texture is less lush than clone 337, offering a tighter, more austere mouthfeel. Medium to full-bodied, and highly ageworthy, with 10–20 years of potential, developing complex tertiary notes, clone 47's tannic structure supports long-term evolution, making it a backbone for both our estate red blend and our reserve Cabernet Sauvignon. At its peak, our clone 47 leans towards a blueberry flavor on the palate, with a touch of anise or licorice, which is complemented by aging in French oak barrels, adding vanila and a dark cocoa flavor as well as an elegant perfume.
Cabernet Sauvignon clone 337 on 101-14 rootstock -- Ideal for late picking and high extraction to maximize fruit intensity. Moderate vigor, reasonable yields, with small, intense berries, and loose clusters. Ripens mid-season but slightly earlier than clone 47. Lush and velvety, with ripe, rounded tannins due to small berries and high anthocyanin content. The mouthfeel is smooth and creamy. Blackberry, dark cherry, and mocha, with intense dark fruit, chocolate, and spice (cinnamon, anise) on the palate. With eight years of age in the bottle, clone 337 evolves mild tobacco, leather, and anise, with chocolatey tannins persisting. The fruit-forward profile remains dominant, with less complexity than clone 47.
Cabernet Franc clone 11 on 1616C rootstock -- This selection came to U.C. Davis Foundation Plant Services in 1995 as proprietary material (from) an American nursery. It is reported to be clone 214 from France. The material underwent microshoot tip tissue culture therapy at FPS in 1996. The proprietary status expired in 2002. Noted for its high aromatic intensity and elegant, fruit-driven profile, producing wines that balance Cabernet Franc’s characteristic fragrance with sufficient structure for aging. Silky and smooth, with soft to moderate tannins due to thin-skinned grapes. The mouthfeel is less grippy than Cabernet Sauvignon, offering a “feminine” elegance compared to the “masculine” structure of clones like 47. Red fruit (raspberry, red cherry, cranberry), black fruit (blackcurrant, cassis), and pronounced herbaceous notes (green bell pepper, graphite, bay leaf). Floral aromas (violets, rose) and earthy undertones (wet stone, mushroom) add complexity. Oak aging enhances creaminess and adds subtle spice, making it ideal for varietal wines or blends. Medium-bodied, with moderate alcohol levels, clone 11 has moderate yields which ensure fruit concentration without excessive weight. Approachable young due to soft tannins, with 5–12 years of aging potential, developing complex tertiary notes. The wine’s balance of fruit, acidity, and tannins supports graceful evolution.
Cabernet Franc clone 623 on 101-14 rootstock -- Noted for producing full-bodied, rich wines with strong fruit aromatics and a robust structure. Velvety with moderate to firm tannins, offering a slightly grippier mouthfeel than clone 214 due to higher phenolic content from small berries. The texture is smooth but structured, with oak aging adding creaminess, spice, and polish. Black cherry, blackberry, plum, with reduced herbaceousness and prominent spice (black pepper, leather, sassafras), cocoa, and cola notes. Highly ageworthy, with 7–15 years of potential, and premium examples lasting 20+ years. Its firm tannins and rich fruit support complex tertiary development.
Petit Verdot clone 2 on SO4 rootstock -- Petit Verdot is a late-ripening red variety traditionally used in small amounts in Bordeaux blends for its tannin, color, and aromatic complexity. Clone 2 produces full-bodied, tannic wines with vibrant color and complex aromatics, well-suited to warm climates. Low yields and small berries ensure dense, concentrated fruit, contributing to a rich, opulent palate. Blackcurrant, blackberry, blueberry, with strong violet, leather, and spice (black pepper, mocha, toasted oak). Oak aging adds vanilla, hazelnut, and chocolate-covered caramel notes.
Petit Verdot clone 1058 on SO4 rootstock -- Petit Verdot clone 1058 is one of four certified French clones (400, 1058, 1273, 1274) developed by the ENTAV-INRA program in Bordeaux, recognized for its low fertility, high anthocyanin content, and ability to produce concentrated, well-balanced wines with strong color and favorable sensory characteristics. Clone 1058 produces full-bodied, velvety wines with moderate to high acidity (5.5–7.0 g/L) and intense flavors of blackcurrant, blackberry, violet, leather, pepper, and mocha. Its low fertility (1.1 kg/vine), and high anthocyanins (714 mg/L) make it ideal for Bordeaux blends and warm-climate varietals, with 7–15 years of aging potential. Compared to clone 2, it’s more consistent in color and quality; versus Cabernet Franc clones 623 and 214, it’s bolder and less floral; versus Cabernet Sauvignon clones 47 and 337, it’s more floral and tannic; versus Merlot clones 15 and 181, it’s more structure.
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