Armstrong Ranch: Wine

Our Cabernet Sauvignon grapes are grown at an elevation of 1,150 feet on Diamond Mountain in Northern Napa Valley. The 13 acres is comprised of well-drained organic soil. Our very steep terraces have five distinct exposures and microclimates, producing grapes that are intensely flavored and rich in complexity.

The grapes are hand-picked and sorted in the vineyard. They are de-stemmed, crushed and pumped into a small open–top fermentor. A 50 degree cold soak precedes native wild yeast fermentation. The cap is punched down three times per day until dryness, reaching a maximum temperature of 82 degrees. The wine is macerated at an elevated temperature for three to five days and then drained overnight. The free run is put into 50% new French oak and 50% once-used French oak for aging 24 months.