There is a saying here in Napa that it takes a lot of beer to make great wine. We can attest to the truth of this saying. More beer than we would like to admit helped get us through all the planning, coordinating, consulting, troubleshooting, worrying, waiting and wondering.  Ultimately, we have created an exquisite Cabernet Sauvignon, in which 100% of the fruit comes from the vineyard on our Soda Canyon property. 

Two good friends, both very knowledgeable about growing grapes and making great wine, were instrumental in helping us turn our dream of a Cabernet vineyard into a reality. They are Mary Maher, vineyard manager for Harlan and the Reserve, and Peter Franus of Franus Wines.

In 2001, Mary Maher and I dug test pits which validated our suspicion that this would be a great vineyard site for growing Cabernet. In 2003, our four acre vineyard, planted by my own hand, finally began to bear fruit. The 2005 harvest saw the culmination of our efforts and the start of our new winemaking venture.

When it finally came time to crush our fruit, there was never any doubt as to who would handle the transformation of fruit to wine. Peter Franus had held my hand and offered his expert advice from the beginning. And it didn't hurt that we had long admired the approachable and elegant wines he produced under his own label.

I must confess that there has been a lot of physical and emotional labor involved in making Grassi Cabernet Sauvignon, but it has been a labor of love. 

We are very proud of our finished product.