100% barrel fermented, fruit and oak have extended contact to develop flavors in concert
Fruit was sourced from Probst Vineyard on Atlas Peak where elevation naturally limits vine growth
The resulting low yields and small berry size deliver highly concentrated wines
This wine has great aging potential and will continue to develop over time
"Napa” is a Native American word for plenty, and there could not be a more appropriate word when it comes to the complexity and flavor of Conn Creek wines. We source fruit from a collection of Napa Valley’s finest vineyards and diverse appellations for growing Bordeaux varieties. The appellations are like a gourmet pantry of spices - each one contributes distinct characteristics, resulting in wines of generous flavors with layers of depth and complexity.
Single vineyard wine
Winemaker, Conn Creek Winery
Mike McGrath graduated from U.C. Davis with a degree in fermentation science in 1978 and worked at Grgich Hills until 1980. Mike traveled to Australia and worked in the McLaren Vale for Wynn Winery and Chateau Douglas, then returned to California to work at William Hill. In 1986, McGrath joined the winemaking team at Conn Creek and became the head winemaker in 2007.
Country born: United States
Education: UC Davis, B.S. Fermentation Science
Mentors: Andre Tchelistcheff, Jed Steele, Miljenko Grgich and Ric Foreman
Years in the wine industry: 30+ years
"Every vintage is a journey."
Total Wine & More
6600 Rockledge Drive
Bethesda MD 20817