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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 2019 Beaulieu Vineyard Georges de Latour Private Reserve from Napa Valley, USA is a prime example of the exceptional winemaking that this region is known for. With a deep ruby red hue, this vintage exudes aromas of ripe blackberry, dark cherry, and hints of vanilla and spice. On the palate, the wine is full-bodied and velvety, with layers of rich dark fruit, velvety tannins, and a lingering finish. Well-balanced and structured, this wine showcases the best of Napa Valley's terroir and the expertise of Beaulieu Vineyards. Whether enjoyed now or cellared for further development, this 2019 vintage is a testament to the quality and legacy of this renowned winery.

The 2016 Quintessa from Napa Valley in the United States of America is a stunning wine that truly captures the essence of this renowned region. On the nose, aromas of dark cherry, blackberry, and cassis mingle with hints of cedar, vanilla, and a touch of earthiness. On the palate, the wine is full-bodied with velvety tannins and a rich, complex flavor profile. Notes of ripe plum, blackcurrant, and dark chocolate are balanced by a subtle spiciness and well-integrated oak. The finish is long and lingering, leaving a lasting impression of elegance and finesse. This vintage, produced by the esteemed Quintessa winery, showcases the exceptional quality and craftsmanship of Napa Valley wines. Enjoy now or cellar for further development. A true masterpiece that will not disappoint.

The Inglenook Rubicon Napa Cabernet Sauvignon 2016 is a bold and complex wine that truly embodies the essence of Napa Valley. Deep ruby in color, this vintage immediately captures the eye with its intense hue. On the nose, rich aromas of blackberry, cassis, and dark chocolate entice the senses. The palate is full-bodied and velvety, with layers of juicy black fruit, hints of tobacco and spice, and smooth tannins that linger on the finish. This wine is a true reflection of the exceptional terroir of Napa Valley, with its perfect balance of power and elegance. Produced by the renowned Inglenook Winery, this 2016 vintage is a testament to their commitment to producing world-class wines. Enjoy now or cellar for years to come.

MAYACAMAS VINEYARDS Cabernet Sauvignon, Napa Valley Not much has changed by way of production since Bob Travers started the Mayacamas estate in the early 1940s. The fruit is handpicked early, often in early September - abvs usually end up between 13 and 14 percent to preserve natural, altitude derived acidities. Fermentations occur predominantly in open-top cement vessels which were built in the 1950s, again to preserve acidities and vibrant fruit character. Extended ageing occurs exclusively in neutral oak some as old as 100 years typically for three years which allows the vineyard's expression to shine through the powerful fruit profile, while also minimising oxygenation and helping to maintain the powerful and tight tannin structure Mayacamas is so famous for. The wines then usually spend a further two years in bottle before it is ready to be released to the market. Mayacamas make wines that lie in stark contrast to the more prevalent rich, heavily oaked, high in abv, bombastic wines that are common in the Napa Valley.