Some of Napa's most historic and acclaimed wineries come from St. Helena. Located in the northern reaches of the valley, nestled between the Mayacamas and Vaca Mountains, vineyards stretch out above the valley floor on mountain benchlands and alluvial fans of soils generally comprised of volcanic and sedimentary matter. The mix of hillside vineyards and deep soils allow the roots to dig deep for nutrients thus creating Cabernet Sauvignon with intense concentration of flavor and color. With warm days and cool nights St. Helena is known for producing excellent wines with perfect balance and acidity.

The grapes are harvested, destemmed and sorted before a cool maceration designed to extract maximum color and flavor. Fermentation occurs under controlled temperatures resulting in a wine that retains varietal character and balanced tannins. After a gentle pressing, the wine is racked in to a mix of new, one and two year old French and American oak barrels for 12-18 months of maturation.