Early Colors and Ancient Glass

On July 21, we captured a season in motion: in our Block 3 Merlot, which has been dedicated in the two years to our Cuvée Spécialeveraison has just begun. Barely ten percent of the berries show their deep violet hue among the foliage. Steps away in our Cabernet Sauvignon clone 47 block 1, some solitary clusters are already nearing the end of color change.

It is a surprisingly early pace for mid-July, particularly given that our Growing Degree Days (GDD) trail warmer vintages like 2024.

Below that green canopy lies a memory.

Resting atop the north end post in our first row of Cabernet Sauvignon sits an eight-pound block of natural obsidian. Uncovered while tilling our sandy loam soil this spring, it was likely dropped by Native Americans centuries ago — a volcanic artifact left in the earth long before grapevines took root in southern Napa. When and why it arrived here remains a mystery, but placing it on the post feels like a nod to the land’s history.

As the grapes turn and the vintage takes shape, these quiet moments remind us why we work row by row. Between early-ripening clusters and ancient obsidian, our estate continues to tell its story — one of restraint, deep history, and the quiet promise of what’s to come in the cellar.

Growing Degree Days: 1207 (2025 GDD: 1139; 2024 GDD: 1339)

Similar Posts

  • Veraison underway in the Merlot

    “Wow!” It’s the only word to describe the pace of ripening this year. After a seemingly endless string of warm weather throughout July, veraison has started earlier than I think in any year since we started making wine in 2007. The Merlot is already about 40% colored, perhaps more or less in some blocks, with…

  • Cooking with Crosby Roamann: Penne with Fresh Tomatoes and Mozzarella

    When I was a teenager in New York City, some friends of mine would always visit this restaurant, Mezzaluna, on third avenue on the upper east side of Manhattan. Back then, Mezzaluna was probably the nicest, fanciest, most expensive Italian restaurant I had been to, and it was very different from the kinds of Italian…

  • On the 2024 Vintage

    Harvest is slowly coming to a close here in Napa Valley, and so far, I have to admit, it’s been exceptional. The late spring and early summer were mostly hot and bright, forecasting strong vegetative growth for next year.  Towards the end of July the temperatures began to cool, and we had a generally mild…

  • Vegetable boxes, peppers, tomatoes.

    We installed three large vegetable boxes near our well in the vineyard this year and planted tomatoes and two kinds of peppers, both generally popular in traditional Hungarian cuisine — sweet paprika peppers (for Chicken Paprikas) and gypsy peppers, a brilliantly neon green small pepper that can be eaten with dips, stuffed, or used as…

  • Midsummer in the Merlot Rows

    On June 21—the summer solstice—the vineyard is driven by a restless, explosive energy. In the weeks following fruit set, the vine canopy surges forward, wrapping the rows in a dense wall of foliage. But in the production of fine estate wine, abundance is not the objective. Exceptional character often begins with the art of subtraction….

  • 2025 update: Sauvignon Blanc & Chardonnay Harvest

    After a very long twenty days I have returned from the vineyards with some hopeful news. We have harvested our Sauvignon Blanc and Chardonnay: We picked 3.12 tons (a rather larger than average harvest for our small block) of Sauv Blanc on 9/22/25 at dawn, then pressed it to stainless steel and chilled it for…