Mount Vedeer Napa Valley Cabernet Sauvignon

Beef, Lamb, Game (deer, venison), Mature and hard cheese, Poultry

The mountain terroir at Mayacamas ranges from 1,800 to 2,400 feet in elevation and the estate spans 475 acres, only 50 of which are dedicated to vine. The region’s richly intense, age-worthy wines reflect the independent spirit of its mountain growers and vintners, borne of rugged conditions that demand craftsmanship at the highest level.

The wine was aged in neutral Foudre and 500L puncheon (20 months) and 225L neutral French barrel (12 months). The final blend is comprised of 100% Cabernet Sauvignon.

The Mayacamas Cabernet Sauvignon is comprised of grapes from eleven estate vineyard sites and one grower site – each harvested by hand. At the winery the clusters were rinsed, sorted by hand and destemmed. Fermentation occurs at lower temperatures in a mix of concrete tanks (60%), stainless steel tanks (38%) and oak puncheon (2%) – with an average maceration time of 16 days.

Founded in 1889, Mayacamas stands as one of the most storied vineyard and winery operations in the history of American wine. Through its more than 125 years of production, Mayacamas has earned its place as a standard-bearer of traditional winemaking, and the source of some of California’s most iconic and longest-lived bottles. Named for mountain range that divide the Napa and Sonoma valleys, the old stone winery was dug into the side of a dormant volcano crater in 1889 and has remained in production ever since. For generations, methods and tools have been passed from owner to owner, and the Mayacamas style has remained remarkably consistent. As the newest owners in a lineage of pioneering caretakers spanning numerous generations, we faithfully steward Mayacamas towards a bright future, ever mindful of the great traditions of the past. Since 2013, our team has worked tirelessly to restore all aspects of the Mayacamas operation, ensuring continued success for this unique American story.