The grapes for the Napa Valley Cabernet Sauvignon were sourced selected vineyards in the Napa Valley from Oak Knoll to north of Calistoga, with the majority of fruit coming from estate vineyards. The grapes were picked early in the morning hours to retain freshness. The vineyards are diligently monitored throughout the growing season to balance the crop size and quality. Shoot thinning and leaf removal early in the growing season, followed by cluster thinning at véraison, help to achieve evenly ripened grapes with concentrated flavours.

Raymond Vineyards, founded in 1970, is one of the Napa Valley’s pioneering estates. The Raymond family arrived in Napa in 1933 and have become deeply connected to the valley’s winemaking origins. In 1970, they established a 36-hectare estate in Rutherford, which now comprises 121 hectares in Rutherford, St. Helena and Jameson Canyon. Raymond’s Rutherford and St. Helena estate vineyards are certified organic and biodynamic; and 100% of the winery’s power comes from renewable solar energy. They are certified by Napa Green and the California Sustainable Winegrowing Alliance. Five generations of the Raymond family have created a Napa icon, with an enduring reputation for elegant wines with a beautiful balance of finesse, opulence and
complexity.