Peter Franus has been working in Napa Valley for over 30 years, in various different guises, none more so than the role he has carved out with his own wines. He has worked with many of the great wineries of the region and has had a hand in a lot of the iconic wines that we all know and love. The term “Maverick” comes to mind. Peter owns no vineyards, just a winery, some barrels & tanks and an unwavering passion for wine and the industry.

Led by intuition, Peter crafts his wines with the ethos to make elusive wines with richness, complexity, harmony and balance. The Napa Cabernet blend is largely made up of Cabernet Sauvignon from two main vineyards: Howell Mountain which gives structure and backbone; and Taplin Road at St Helena, a vineyard sandwiched between the iconic plots of Joseph Phelps and Heitz which adds finesse. A small amount of Merlot is used to flesh-out the overall blend and give that harmony and balance Peter is looking for.

The grapes are cold-soaked for 3-5 days prior to being fermented at warm temperatures which aids extraction. The wine is then macerated on skins for 15-21 days for tannin development before final pressing at which point 10 months of French oak maturation kicks in. Producing a wine that is bold with ripe tannins, weight and structure. Poised, robust and brooding. Lots of dried herbs, cassis, vanilla and a sweet spice/floral note alongside some plum and cherry. Full of complexity and richness.

“I have great respect for tradition, and I rely mostly on intuition and, of course, taste, to guide my decisions. I try to intervene as little as possible in a wine’s evolution, and I do know that if you hover over a wine, you make the wine nervous.” – Peter Franus