Sourced from Lewelling Vineyard in St. Helena AVA, a key component of our flagship cuvee
This lot was chosen for Premiere to remain unblended as a beautiful, singular expression of Cabernet
100% Cabernet, sourced from a one acre block planted to Clone 169, produced by winemaker Kirk Venge
Aged for 28 months in a new French Darnajou barrel, promoting lushness in youth and a long lifespan
This rare expression of Napa Valley winemaking is one of only 60 bottles that will ever be made. Think of it as a bit of Napa Valley history in your cellar and celebrated in a glass with friends and family.
This 100% Cabernet Sauvignon comes from a one-acre block planted to Clone 169 in the St. Helena nested appellation. The vineyard source has been a key component in Hunnicutt’s cuvee, but this Premier Napa Valley wine is their first time highlighting the site as a single-vineyard Cabernet Sauvignon. Winemaker Kirk Venge has expertly crafted this wine showcasing its rich red fruit notes with subtle hints of sweet oak, pie crust and baking spices. This wine will age for 28 months in a 100% new French oak Darnajou barrel.
Single vineyard wine
While at Davis, I interned with Mumm Napa Valley as experimental winemaker for 5 harvest seasons under the guidance of legendary sparkling winemaker, Gregory Fowler. The experience not only included yeast, malolactic and scion and rootstock trials but the making of premium Carneros Appellation Chardonnay and Pinot Noir table wines as well.
After college and my fourth season at Mumm, I spent the 1999 harvest working with Rapaura Vintners in Marlborough, New Zealand on the South Island. I went back to work for one last harvest at Mumm. That November of the same year I left Mumm and decided to work alongside my father to develop a winery for the Venge Family Reserve wines.
I began working with Justin when he created HUNNICUTT in 2001.
When Justin started the HUNNICUTT brand in 2001, Kirk joined the team to make the wine.
Country born: United States
Education: Viticulture and Oenology Degree from the University of California, Davis
Interned at Mumm Napa Valley for 5 Harvest seasons
Worked with Rapaura Vintners in Marlborough, New Zealand for the 1999 Harvest under the direction of NZ master winemaker, John Belsham
Years in the wine industry: 30+ years
My philosophy of “making wine in the vineyard” is found in every bottle. Understanding the terroir of a specific vineyard and the hidden potential of that site is imperative to the quality of wine that can be made. I strive to share ideas with the winery’s growers and work with them to attentively develop the highest quality of fruit that each vineyard can produce. I know there is no substitute to absolute quality and that the best wines can only come from the best grapes.
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