2015 PRADO Oakville Cabernet Sauvignon
$150 per bottle, 307 cases produced
The 2015 Cabernet Sauvignon Prado is 100% unfiltered Cabernet Sauvignon. Violets and Vanilla greet the nose with classic cigar box notes. Concentrated and layered, the Prado co-mingles the flavors of black cherry, sweet tobacco and Rich Mole. Well-balanced oak influences the finish with integrated tannins. Prado is a classic call to traditional Cabernet Sauvignons grown in this AVA and as such can be aged 15-20 years after vintage date.
- 1.5 Liter $350
- 3 Liter $800
- 6 Liter $1,625
2015 RESERVA Spring Mountain Cabernet Sauvignon
$150 per bottle SOLD OUT
“There’s a scant 190 cases of the 2015 Cabernet Sauvignon Reserva and it’s up with the crème de la crème of this fabulous vintage. With a deep purple color and Pauillac-like notes of lead pencil, scorched earth, black currants, cassis, and tobacco leaf, this borderline perfect wine is full-bodied, opulent, and concentrated, with building structured and depth. This is a profound, layered, multi-dimensional Cabernet Sauvignon that will be better with short-term cellaring and keep for two decades or more.” ~Jeb Dunnuck
- 1.5 Liter $350
- 3 Liter $800
- 6 Liter $1,625 SOLD OUT
2015 Block Five Oakville Cabernet Sauvignon
$125 per bottle, 340 cases produced
The 2015 Cabernet Sauvignon Block 5 is a power house of fruit and structure. Black cherry, lavender and leather all jump from the glass of this inky ruby/purple-colored wine. Multilayered, it explodes on the palate with blueberry, crème de cassis and pipe tobacco and completes our journey with lush fruit and sweet tannins. Enjoy this wine now or 15-20 years past the vintage date.
- 1.5 Liter $300
- 3 Liter $700
- 6 Liter $1,425
2015 SMD Spring Mountain Cabernet Sauvignon
$85 per bottle, 500 cases produced
“The 2015 Cabernet Sauvignon SMD Spring Mountain checks in as 95% Cabernet Sauvignon with the balance Cabernet Franc and Merlot, all of which is from the estate Frias Vineyard in Spring Mountain. It offers lots of cassis, blueberries and spring flowers intermixed with graphite, and lead pencil notes. Medium to full-bodied, layered, and textured, with a balanced, enjoyable, sexy style, it’s a rocking Mountain Cabernet to drink over the coming 15+ years.” ~Jeb Dunnuck
- 1.5 Liter $200 SOLD OUT
- 3 Liter $550 SOLD OUT
- 6 Liter $1,125 SOLD OUT
2016 Lady of the Dead, Red Blend
$55 per bottle
Lady of the Dead is a homage to the Frias heritage and family. This Cabernet-based blend is ripe, plush and playful. We start with drifts of candied fruit, cinnamon and spice. This wine floats on the palate with notes of lush and juicy red raspberries and darker fruit. Concluding with sweet tannins, our lady is racy and hedonistic.
2017 Sauvignon Blanc Napa Valley
$35 per bottle
The grapes for this wine were hand selected in the vineyard when they were harvested at full ripeness on August 18th. They were carefully loaded into a pneumatic press and squeezed as whole clusters, yielding just the best juice. After chilling down in the tank overnight, the juice was filled into well experienced French oak barrels, and the barrels were inoculated with a strain of yeast particularly suited to Sauvignon Blanc. The juice fermented slowly over about 40 days at low temperatures to retain all the fresh fruit and aromatics that come from the grapes and then sat on the yeast lees while aging 4 months to develop a rich mouthfeel. The wine did not undergo malolactic fermentation and retains the crispness and fresh acidity important to Sauvignon Blanc. It was bottled in February 2017 and has a pH of 3.29, total acidity 6.85 grams per liter and alcohol 14.5%.
2017 Rosé Napa Valley
$25 per bottle
The juice for this wine came from the red grapes picked throughout the 2017 harvest, from early September. As the red grapes were sorted and filled into tanks, a small percentage of juice was drawn off from each tank to both produce this rosé, and to concentrate the remaining juice for the red wines. Filled directly from the tank into well experienced French oak barrels, the juice was inoculated with a variety of yeast strains particularly suited to delicate, aromatic wine such as this. The juice fermented slowly at low temperatures to retain all the fresh fruit and aromatics that come from the grapes to produce a delicate, fruity and enjoyable Rosé. The barrels finished fermentation in 50-60 days and then sat on the yeast lees while aging 4 months to develop a soft mouthfeel. The wine did not undergo malolactic fermentation and retains the crispness and fresh acidity important to rosé. It was bottled in February 2017 and has a pH of 3.37, total acidity 6.26 grams per liter and alcohol 14.5%.