Our project has a singular focus. We make just one wine, a Cabernet Sauvignon blend, from our own vineyard located in the Diamond Mountain District, in the Mayacamas Range that defines the western edge of the Napa Valley. This is Cabernet country, where volcanic deposits encourage deep-rooted vines producing wines known for their concentration, intensity, and ageability. We handcraft the wine following long established, classical methods and produce about 400 cases a year on average, which we prefer to sell to collectors directly.

We planted Dyer vineyard in 1993 in a site where volcanic gravel spreads over large boulders that slid from the ridge above thousands of years ago. The 2.3 acres of vines are planted to Cabernet Sauvignon, 78% and two Bordeaux blending varieties; Cabernet Franc, 16% and Petit Verdot, 6% - a mix which we have refined over the years. Our farming methods are sustainable, we use only organic sprays to prevent mildew, and weed whackers instead of herbicide- we live here afterall.