This 36-acre vineyard, located in the Napa foothills, enjoys a micro-climate that is much cooler than the valley floor. The Vandendriessche family has never used pesticides in their vineyards. They avoid the use of herbicides and cultivate their vineyard terraces by hand-hoeing every vine.

This deliciously complex Claret is a blend of several lots of Cabernet Sauvignon as well as Cabernet Franc, Merlot and a tiny bit of Petit Verdot. After separated pressing the different varieties are fermented separately and then gradually blended together over the first year as the individual characteristics of the vintage develops. After two years of aging in 60 gallon French oak barrels, these varieties combine to produce a Bordeaux-style Claret with rich and varied flavors, as well as a dynamic mineral character due to the white volcanic soils.

The nose on this gem is loaded with classic Claret scents like; blackberry, plum and prune aromas with a smoky background of leather and chocolate plus just a suggestion of pulverized volcanic soils. The riper red fruit components seem to have swallowed up the French oak barrels—and that is always a good thing in my opinion. The palate is broad and rich with highly elegant textural tannins that balance and lengthen the ripe red fruit flavors. The finish ends with a note of espresso, a clean note of cedar, a dusting of violets and rich, mouth filling tannins. With this dynamic Claret, it is best decanted at least an hour before serving as aerating this wine really fleshes out the mineral nuances. Serve with savory poultry and grilled or roasted pork dishes, it also works beautifully with seared duck breast and scalloped potatoes.

—Donald