"Terroir" - Climate and Soil... 
Revealed by the Vine... Through the Hand of Man

Rutherford Appellation - Tom's Vineyard

122.26 W 38.28N

Rutherford AppellationAltitude : 199 ft

Slope : 2%

Soil type : Technically the soil is a Pleasanton loam. The soil is formed from alluvium derived from sedimentary rocks.  The surface is grayish brown and acidic. This is a rather fertile soil.

Vineyard : The vineyard is planted to clone 337. The root stock is 101.14. The planting density is 5 ft by 6 ft. The close spacing of the vines helps reduce the vigor of each individual vine thru competition. The vineyard borders Flora Spring’s’ vineyards.

Appelation : Rutherford AVA was established in 1993 and extends from the foothills of the western hills across the valley floor to just the other side of the Silverado Trail. It is located in the central part of the Napa valley. Its southeastern boundary is adjacent to that of the Oakville AVA and its northwestern boundary parallels Zinfandel Lane. The climate is moderately warm, still marginally influenced by early morning fog. Western bench area is cooler, with less late afternoon sun, tempered by afternoon marine winds. (This AVA averages are a bit warmer than Oakville and Stags Leap District). Usual summer peak temperatures are mid-90°F with good diurnal range. The soils on the western benchland is sedimentary, gravelly-sandy and alluvial, with good water retention and moderate fertility. The eastern side has more volcanic soils, moderately deep and more fertile.

The appellation is known for its Rutherford dust - A soil quality that is supposed to translate into wines with a special earthiness. The crème de la crème of Rutherford wine comes from a narrow strip of land between the western mountains and the valley floor. This area is affectionately known as the Rutherford Bench, and vineyards in this area produce grapes with unmatched flavor and intensity. It is more than just Rutherford’s “dust” that makes this region perfect for producing world class Cabs. The warm day-time temperature dries and heats the soil, leading to grapes with concentrated flavors and developed tannins. This contributes to the complexity of the Rutherford Cab, but may be overpowering if consumed too young. The young, tannic Rutherford Cab can be softened over time, unveiling their true breed.