Priest Ranch believes that all wines must stem from the land itself. Winemaker and viticulturist, Craig Becker, draws on our rich, diverse Estate vineyard to bring the Priest Ranch wines to life. Featuring a variety of elevations, exposures, soils and microclimates, our Estate provides fruit uncommon quality and character for Priest Ranch wines.
Priest Ranch embodies the essence of Napa Valley, from the trailblazing mindset of its first pioneers to today's spirit of agricultural excellence and preservation. Inspired by James Joshua Priest, one of the original settlers in the area, Priest Ranch is dedicated to producing estate farmed wines of uncommon quality and character.
We believe that all great wines are a reflection of the land itself. For Priest Ranch wines, Winemaker & Co-founder Craig Becker draws on the diverse vineyards throughout our property for the distinctive and unique characteristics afforded in its fruit through the variety of elevations, exposures, soils, and microclimates.
The original Priest Ranch estate was established in 1869 by James Joshua Priest, a Gold Rush prospector. In 2004, we purchased this historic, 660 acre property and combined it with a 955 acre estate in Elder Valley – together creating our current Somerston Estate.
Today, our 1,615-acre estate is farmed with 230 acres of producing vineyards, in 15 distinct sites, encompassing over 180 different varietal blocks. Located high on the eastern hill of the Vaca Mountains above St. Helena, the estates’ varied range in elevations, exposures, soils, and microclimates allow us to create wines which showcase distinct expressions of its diverse terroir.
At Somerston Estate we employ intentional and leadership-driven viticulture and viniculture practices, borne of the pioneering spirit of our agrarian heritage. We subscribe to the challenge of cultivated excellence, seeking simplicity and preserved integrity at all times.
REVIEW
Deep garnet-purple in color, the 2018 Cabernet Sauvignon Snake Oil needs a little swirling to reveal emerging notes of freshly crushed blackcurrants, blackberry pie and mulberries plus suggestions of tilled soil, cedar chest and Indian spices with a touch of roses. The full-bodied palate completely coats the mouth with opulent black fruit preserves and exotic spice layers, supported by velvety tannins and lovely freshness, finishing long and perfumed.
-Wine Advocate 93+ Points
The 2018 Priest Ranch Snake Oil is all Cabernet Sauvignon, from a trio of hillside vineyards on the Somerston Estate. It has beautiful blueberry and plum fruits as well as notes of sappy herbs, violets, and bouquet garni. More medium-bodied, focused, and elegant, it shines for its purity, freshness, and length. It’s a classic 2018 that will have 15+ years of longevity.
-Jeb Dunnuck 93 Points
Our 2018 Snake Oil was handpicked, sorted, and fermented naturally, then aged for 24 months in 75% new French oak barrels and 25% once-used French oak barrels.
HARVEST NOTES
The early half of 2018 brought us moderate temperature allowing for a long growing season. We had a majority of our rainfall in February followed by a mild Spring. Then summer brought consistent temperatures with little heat spikes. This weather allowed for longer hang time and for the fruit to ripen at a slower rate. The 2018 harvest at our estate began in late August and resulted in exceptional quality.
Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec
Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.
Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar.
A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.
Review:
"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine." -Jeb Dunnuck 97 Points
Ruttenstock Gruner Veltliner is made from 100 percent Gruner Veltliner.
Very fruity and light Gruner Veltliner with fresh aromas of citrus and green apples. Crisp on the palate with lively acidity structure.
Pair with cold appetizers, soup, fish, vegetables, salad.