Quietly making some of the top Cabernet in Napa Valley for the past 30 years, but in such small amounts, they couldn't garner the press they deserve. Coming from a mid-slope bench on Diamond Mountain, the Dyer's vineyard is fine volcanic soil, filled with rocks. Using a cold soak for 3-5 days before fermentation, they are able to gently extract color and texture to avoid anything harsh. The wine then spends 20 months in French Oak barrels, half of which are new. 2016 was the final drought influenced vintage in a streak that started in 2012. Lavender, sage, plum, mint and licorice complement dark blue and purple fruit with a nice mineral component.