100% Cabernet Sauvignon. Duncan Arnot Meyers and Nathan Lee Roberts, along with a small group of fellow trailblazers, have led the way in helping redefine what California wine can be and taste like. Their wines have a deep sense of terroir, refined and elegant structure, and are deliciously complex. In 2001, when they began this endeavor, finding local wines with these qualities was tough. But along with their aforementioned colleagues, they started a small revolution, and these days you can walk into many a wine shop and find an example of what’s been coined, “The New California Wine”. Since their founding in 2001, they’ve spent a lot of time scouring the state for some of the best previously unknown vineyard sites, doing so with a respect for the environment that is nothing short of remarkable. They work with all their growers to encourage organic farming and minimize their environmental impact: these are wines that are not only delicious but that you can feel good about drinking. The grapes for this Cab Sauv come from 40+-year-old vines planted at 1700 ft on the ridgeline that divides Napa and Sonoma Counties, high above the town of Kenwood. Montecillo Vineyard is a healthy, old, dry-farmed site on volcanic loam and is one of the most spectacular cabernet plantings that we have seen anywhere in the world. Vinified with wild yeasts and 30% whole clusters used, the wine is then aged in French oak barrels for 23 months with 30% of the barrels being new. Roberts are advocates for naturally produced wine and this wine shows that quintessential duality of purity and complexity.