Grapes for the HRW series wines come from our 117-acre Napa Valley
vineyard, as they do for all of our wines. The grapes we use for the HRW are individual blocks or barrels that for one reason or another do not have the complexity we require for our Hendry label, but are very nice every day drinking nonetheless. In some vintages we make one variety, in others, several, and sometimes we make none at all.
The vines grow on thin stony soil between 200 and 300 feet above sea level. Morning fog and strong afternoon breezes from San Pablo Bay moderate the climate. The vines were planted from 1996-2002. They are spaced 7’ x 5’, cordon trained and spur pruned. The clones are U.C. Davis 4, 7 and 15, grafted to St. George roots. A seven-foot vertical trellis system supports the cordon and the canopy. The average production is between 2 and 2.5 tons per acre.
This wine is 100% Cabernet Sauvignon. It was aged for 18 months in French Oak barrels, 10% of which were new. The remaining barrels are the 1 and 2- year-old barrels used in our estate Cabernet program.
Soft, subtle aromas of sweet, cedary fruit. Plenty of sweet and sharp berry/cherry fruit on the palate. Medium-bodied. Moderate tannic “grip”— enough to please most Cab lovers. A versatile wine for weeknight dinners. All but the lightest foods will pair nicely. Try with everything from rib-eyes or cheeseburgers on the barbecue to pepperoni pizza, or by itself.
2,000 cases produced