High-elevation winegrowing requires a painstaking, labor-intensive approach. Mt. Brave Vineyard’s thin, rocky soils and steep slopes make water retention a challenge and erosion a threat, but the vines benefit from the struggle and produce concentrated flavors. The high altitude keeps midday temperatures cooler than those in the valley below, while the position above the fog line gives grapes longer daily exposure to sunlight. This regularly extends the growing season into November, and the increased hang-time results in peak ripeness and full varietal complexity. Mt. Brave Vineyard was certified organic in 2023 after a five-year transition. Not only has the fruit reached a new level of excellence, the vines are more resilient without artificial treatments. We are now approaching regenerative accreditation. We are proud to farm with methods that contribute to a better global climate, healthier land, and more compelling wines.

We hand-harvested grapes during cool morning hours as the fog blanketed the valley below. The wine was fermented in stainless steel and then underwent native malolactic fermentation in barrels to round acidity and softly integrate the vanillin character of French oak (84% new). After barrel aging for 22 months, the wine was bottled without fining or filtration.

The 2021 vintage started with just a little rain in winter and spring, followed by a moderate summer and cooler fall. The absence of heat spikes and moisture as the clusters finished ripening meant we could pick exactly when we felt the fruit was at its peak. This gentle growing season yielded vivid, fresh character. The Cabernet Sauvignon opens with violet and ripe blueberry then deepens into a killer midpalate. Minerality and touches of graphite and herbs bring strength and complexity to this beauty.