Auction 25 | Lot No. 3
Alta Napa Valley
5 cases produced
- This unique blend of Merlot and Cabernet Franc was fermented in a small, concrete egg
- Composed of 75% Merlot and 25% Cabernet Franc, your wine is aging in 100% new French oak barrels
- Cabernet Franc was sourced from the Los Carneros nested appellation, and the Merlot from Atlas Peak; co-fermented
- Medium- to full-bodied, the palate is charged with black and blue fruits, supported by plush tannins
The grapes for this unique wine were harvested from two different areas of Napa Valley simultaneously and co-fermented together for 28 days. Gentle fermentation led to plush and velvety tannins and a lively backbone. The new French oak adds just enough structure without impacting the lively dark fruit palate. The wine has great aging potential and can be enjoyed now or up to 10 years.
Winemaker, Alta Napa Valley
I have extensive experience in fermentation sciences. Growing up in Kentucky and working in an R&D setting at two major distilleries, I learned a lot about fermentation and barrel science. I later worked in the Brewing industry in Colorado and attended graduate school in Molecular biology. I moved to the Bay Area in 1997 to start a career in software technology. In 2008, along with two other partners, I purchased a 9 acre vineyard in the Atlas Peak district of the Napa Valley. I am fortunate to have forged a long term working relationship with my next door neighbor, John Kongsgaard and his winery. Our vineyard has been supplying Merlot and Cabernet Sauvignon grapes to Kongsgaard since 2009. I've learned quite a bit working with Kongsgaard and he has greatly influenced my winemaking style.
Country born: Iran
Education: B.A. Biology with minor in Chemistry
Graduate Studies in Molecular Biology
UC Davis extension studies in Enology and Viticulture
UC Berkeley extension studies in Computer Science.
Years in the wine industry: 6 years
Great wines are made in the vineyard and are meant to be paired and enjoyed with food. I like to craft wines that are approachable now, but also have good aging potential. A balance of verital characteristics and oak is what I try to achieve with my wines. I try to avoid using additives and do not filter red wines.
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