Ten years ago, Sashi Moorman, my business and winemaking partner, jokingly said “Never say never Raj” when discussing whether I would ever make Cabernet Sauvignon. He was right and here I am with something very exciting from the Dead Fred Vineyard in Napa Valley's Coombsville AVA, that is farmed by my friend, and one of California’s top growers and producers, Steve Mathiasson. Inspired by the old-school Napa Valley Cabernets from the likes of Heitz, Louis Martini, Georges De La Tour, and old Mondavi and Beaulieu Vineyards, comes a wine reminiscent of the Napa Valley style from the 1950s -1970s. Farmed organically and grown on volcanic soils, this wine showcases everything I like about classic Cabernet Sauvignon—the many layers and textures of tobacco leaf, pencil lead, freshness, the crunch of greener pyrazines, and modest alcohol. Completely de-stemmed, fermented with native yeast with no additives, in open-top concrete and aged in old barrels, I see this wine as having twenty plus years of age-ability ahead of it and I am now obsessed with finding more exciting classic Cabernets from around the world. 600 bottles produced.