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The Philip Togni estate vineyard is in the Spring Mountain District AVA, just northwest of the town of St. Helena on the western side of the Napa Valley. Sitting on the eastern slope of the Mayacamas Range, it’s the coolest and wettest region in the valley, partly due to its proximity to the Pacific Ocean (50 kilometres) and San Pablo Bay (40 kilometres). Conditions on Spring Mountain are further moderated by aspect and altitude; most of the region’s vineyards face east, avoiding the harsh afternoon sun, and the steep terrain can reach as high as 800 metres. The east-facing, organic, dry-farmed 10-hectare Togni plot lies high up on the mountain itself, above the fog line at just over 600 metres. Surrounded by oak trees and tall Douglas Firs, the site was first planted in 1981 to Cabernet Sauvignon and Sauvignon Blanc. Following a conversation with friend and Bordeaux legend Paul Pontallier, Togni decided to mirror the varietal plantings of Château Margaux at his own estate. The plantings now stand at 82% Cabernet Sauvignon and 15% Merlot, with the balance comprising Cabernet Franc (2%) and Petit Verdot (1%). The make-up of the wines reflects these plantings. It’s a steeply terraced site, home to old vines (33 years on average) in rocky soils of weathered sandstone and shale. Philip Togni Cabernet Sauvignon is made from estate fruit―the family has never purchased fruit, nor will they. “We know our site is special,” daughter Lisa explains. “We’re trying to make a wine that reflects this place.” In another tip of the cap to Bordeaux, Philip Togni’s preference from the outset has been to make wines more in the mould of Saint-Estèphe rather than Saint-Julien; in each given season, he and Lisa seek to emulate the longevity, rugged character and definition found in those wines. “That’s what we set out to do, and with a few tweaks, it seems as if that’s what we have achieved.” The 2018 season was a classic at this estate, producing elegant, detailed, site-true wines. The fruit was picked in the third week of September with potential alcohol between 13 and 14%. The grapes were sorted, gently destemmed, crushed, and cold soaked for three days. After 20 days’ co-fermenting, the wine was pressed to French oak (40% new Taransaud and Nadalie). The wine was bottled in August 2020.

The Quintessa Napa Valley 2018 is a true representation of the pristine terroir of Napa Valley, USA. This vintage showcases a deep ruby red hue, with a slight purple hue that hints at its youth. On the nose, aromas of ripe dark berries, cassis, and black cherries mingle with subtle notes of vanilla and cedar. The palate is bold and full-bodied, with a perfect balance of tannins and acidity. Flavors of blackberry, plum, and dark chocolate are complemented by hints of spice and tobacco. The finish is long and lingering, leaving a pleasant aftertaste of dark fruits and oak. This wine is a true testament to the craftsmanship of Quintessa, who has expertly blended Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot to create a truly exceptional and complex wine. Enjoy now or cellar for years to come.

Bin 707 is a Cabernet Sauvignon reflection of Grange, intensely-flavoured fruit, completion of fermentation and maturation in new oak, expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australias finest Cabernets.