Cabernet Sauvignon
Rockpile Vineyard
Rockpile AVA, Sonoma County
Introducing the first release under our new label, NAFELA. This single-vineyard Cabernet Sauvignon hails from the renowned Rockpile Vineyard, located in the northernmost reaches of Sonoma County’s Rockpile AVA. Perched at 2,000 feet above sea level, this exceptional mountain terroir offers intensely concentrated berries, delivering a wine with depth, minerality, and robust structure.
PERSONALITY
This Cabernet Sauvignon opens with concentrated aromas of cassis, blackberry, dark cherry, and a touch of anise, roasted coffee, and nutmeg. On the palate, rich dark berries unfold gracefully, complemented by supple acidity. Refined tannins and layered oak nuances create a robust, exquisite mouthfeel, delivering both finesse and depth. Bold and sophisticated.
BACKGROUND
• 94% Cabernet Sauvignon, 3% Petit Verdot, 3% Malbec
• Alc: 14.3%
• Aged in 100% French oak (40% new) for 22 months
• Fermented in stainless steel and new barrels
• 3-day cold soak
• Rack and return 2 times annually
• Bottled without fining or filtration
Syrah
Rockpile Vineyard
Rockpile AVA, Sonoma County
Part of the inaugural release under our new label, NAFELA. This single-vineyard Syrah emerges from the rugged terrain of Sonoma County’s Rockpile AVA, a site celebrated for its elevation and intensity. Grown at 2,000 feet above sea level, the mountain fruit yields a wine with striking concentration, layered minerality, and bold structure that speaks to the power of this dramatic site.
PERSONALITY
This Syrah showcases seductive aromas of blackcurrant, dark cherry, pomegranate, and a hint of molasses, along with attractive bouquets of cedar, caramel, and roasted coffee. A layer of red berry flavors dances on the palate and melts into a substantial mid-palate. Matured acidity and elegant tannins light up the exquisite mouthfeel and provide a delightful finish. Refined and sensual.
BACKGROUND
• 100% Syrah
• Alc: 14.2%
• Rockpile Vineyard – Rockpile AVA
• Aged in 100% French oak (30% new) for 22 months
• Fermented in open-top fermenter
• 5-day cold soak
• Rack and return 2 times annually
• Bottled without fining or filtration