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. 2017 was a good growing season in Napa, turning hot in September. Cedar, dried flowers, iron, game, blood orange give the wine striking depth.