More about this Producer
Bevan’s winemaking approach centers on managing tannins, resulting in wines that are massive yet refined. To achieve this, he employs cold soaks and extended maceration. In addition to tending his own label, he consults for a handful of clients, including Wren Hop, Westerhold Family, Jemrose, Château Boswell and Harbison. “I have to think I have a shot at being one of the big boys on the block,” says Bevan. It’s a bold assertion, but shows the depth of his confidence, backed up by the quality of his wines.
Our approach to winemaking has remained constant since our first vintage. We inspect every grape after it has been removed from the stem. We discard every one that doesn’t meet our standards; typically sacrificing six to eight percent of our fruit during this process. From that stage on, every wine is crafted to maximize balance and textures. Each of our vineyards imparts their fruit with such pure flavors that we strive to bring all of the components into harmony.
All of our wines are aged in new French barrels, including Remond, Francois Freres and Gamba for our Syrahs and Darnajou and Taransaud for Cabernet Sauvignon. We evaluate each barrel of wine biweekly, allowing the wines to dictate to us how they are treated in terms of racking, barrel stirring, sulfur additions and bottling.
|Country of Origin||United States|
|Region||Napa Valley, CA|
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