What does it take to produce a truly world class Napa Valley Cabernet Sauvignon? First of all, it takes fruit: grapes grown in that special region that winds around only 2% of the earth's surface and includes the Napa Valley. But just as important, it takes the expert touch of a master winemaker, someone who can combine artistry, chemistry and a little bit of magic into their craft. For Caspar Estate, that winemaker is Julien Fayard.
Julien is a firm believer that the wine is made in the vineyard. He frequently walks the vineyards and checking on the fruit. Our vineyards have several microclimates because of the row layout and the pockets of the hills and valleys. Julien is very selective, starting with the fruit that is ripe - it can be mid row but often it starts at the end of the row on the western side since it gets the most late afternoon sunlight.
On September 23rd, 2020, Julien supervised the harvest of several tons of our estate cabernet sauvignon, grown on slopes located above the Rutherford Bench in Napa. It was a gorgeous day, producing equally gorgeous fruit.
The fruit was quickly transported to Fayard Winemaking, Julien's custom winemaking facility at the south end of the valley. This is where the first, critical steps of the process will occur, though as Julien says, it's not the most important part: "Winemaking begins in the vineyard." Julien’s wines are a pure expression of Caspar Estate terroir, highlighting the characteristics of the fruit, vineyard management, soil and climate.