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Winemaking

“I’ve been growing and crafting small-lot Mountain Cabernets for 30 years in Napa Valley. That amounts to only thirty tries. With each new vintage I let the past guide and instruct how we handle the fruit from these rocky soils; yet I also invite new ideas to the farming and winemaking table. My ultimate goal is to allow a strong sense of place to be present in the finished wines.”
ROBERT CRAIG Vintner Emeritus



Robert Craig’s winemaking philosophy is that Cabernet Sauvignons should be made with minimal intervention, so that unique vineyard qualities are displayed in the finished wine.

Distinguished by concentrated varietal character, appealing aromas and intense fruit flavors, these Cabernets are balanced, integrated and luscious upon release, while offering great potential for long-term aging.

The Robert Craig Winery is located at 2300 atop Howell Mountain, overlooking Napa Valley. The winemaking regimen is undertaken with great care and attention to detail. Each vineyard block is monitored as harvest approaches to assure the proper degree of ripeness, and grapes are picked in small lots.

Individual lots are processed separately during fermentation in order to maximize color and character development and closely manage the influence of tannin.

Frequent pump-overs in early fermentation produce full extraction of the fruit while providing ripe, round tannins. This small-lot format expands the blending options, allowing for fine-tuning of the wine style. All Cabernets are aged in French oak barrels to gain added complexity.
 
Copyright 2014. Robert Craig Winery
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