Q2 2026 – Premium Wine Club

LIMITED EDITION A mere 169 cases produced

VINEYARD Blended from grapes grown in Volker Eisele, Blackbird, Renteria 360, Langtry, and True Dog vineyards.

WINEMAKER Sally Johnson Blum
Winemaker Sally Johnson Blum first became interested in wine when she studied in France in the 1990s. She completed a dual degree in French literature and biology at the University of Michigan and studied winemaking and viticulture at University of California at Davis, where she earned her master’s degree. She was the winemaker at Saint Francis Winery for eight years and then at Pride Mountain Vineyards for fifteen years. To date she has spent nearly 30 years crafting wines in Napa and Sonoma. She has received two perfect 100-point scores from Robert Parker and has had three wines on Wine Spectator’s Top 100 Wines in the World list. She is proud of all of these, but probably most proud to be named by Glamour Magazine as one of “Thirteen Badass Female Winemakers.”

HARVEST & CELLAR NOTES Grape harvesting was conducted at night and once the fruit reached the winery it was put through the optical sorter to remove imperfect grapes. Each parcel was fermented separately with a four-to-eight-day cold soak followed by fermentation in stainless steel tanks. Winemaker Sally Johnson Blum performed pump overs and allowed the wine to complete malolactic fermentation. The resulting wines were aged for 18 months in 60 percent new French oak, and the final blend was assembled eight months prior to bottling. After blending she returned the wine to barrel for a few more months to “marry” the flavors and bottled the wine un-fined and un-filtered.

TASTING NOTES Ruby garnet colored in the glass, this stunning wine has aromas of blueberry, violet petals, pencil lead, black currant, and ripe cherry with lifted notes of dried Mediterranean herbs. It is big, bold, and round in the mouth with pleasantly firm tannins and flavors of plum, black raspberry, cassis, dark cocoa powder, and rolled tobacco leaf. While it is drinking nicely right now a few more years of cellaring can only improve the flavors and aromas.piced cedar, lilacs, mocha, and loam leads into a balanced palate full of dense red berries, herbs de Provence, pie crust, and clove. The deep gravel and alluvial soils add nuance and structure, while the sandy loam brings elegance and finesse to a concentrated presentation. The mouthfeel is plush and refined, supported by supple tannins that finish with focused purity and length that can only come from the most pedigreed of sites.

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LIMITED EDITION Only 880 cases produced

VINEYARD Anthem Estate Vineyard, Mount Veeder, Napa Valley

WINEMAKER Jeff Ames
Winemaker Jeff Ames spent most of his childhood in Memphis, Tennessee and his teenage years in Mobile, Alabama. He graduated from University of Alabama with a B.A. in history but was bitten by the wine bug when he worked at a small wine shop in Memphis. His first harvest was at Penner-Ash in Oregon and in 2001 he worked as an assistant winemaker under Thomas Rivers Brown. He became the head winemaker at Tor in 2003 and began making wines for Anthem in 2009 where he continues his craft.

HARVEST & CELLAR NOTES Grapes to make this delightful wine were harvested by hand on October 5, 2019, and then whole berry fermented in a closed stainless-steel tank for 18 days. The resulting wine was allowed to undergo malolactic fermentation which gives it a creamy mouthfeel. It was aged for 18 months in 100 percent new French oak of which 45 percent was made by the Daranjou cooperage in Bordeaux and 55 percent was made by the Taransaud cooperage in Beaune and Cognac. It was bottled un-fined and un-filtered and rested for an additional 27 months in the bottle before release.

TASTING NOTES Ruby garnet colored in the glass, this delicious wine has aromas of black plum, cassis, ripe cherry, and a whiff of lifted brown baking spices. In the palate it is big, bold, and voluptuous with velvety tannins and flavors of black currant, black cherry, plum, nutmeg, and black raspberry. There’s just a touch of roasted espresso bean in the long, long finish. Drink now through the next 15 years.

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LIMITED EDITION Only 3,800 cases produced

VINEYARD Grapes are sourced from vineyards in the Spring Mountain District AVA of Napa Valley

WINEMAKER Andrew Schweiger
Andrew Schweiger’s family planted vines in the late 1970s and had their first harvest in 1984. At that time most of the grapes were sold to other producers but in 1999 the family decided to keep each and every grape they grew for their eponymous label. Andrew got his start in winemaking in 1986 when he began working on the bottling line at ZD. He worked harvests every summer before starting college and graduated from University of California at Davis in 1993 with a bachelor’s in Fermentation Science and Microbiology and a minor
in Viticulture.

HARVEST & CELLAR NOTES Winemaker Andrew Schweiger chooses to use only natural yeast and disallows what he refers to
as “feral fermentations,” because he has seen too many “stuck fermentations,” with high volatile acidity, or even Brettanomyces when relying on indigenous yeasts. After fermentation, he ages his wines in fifty five percent new French oak for 32 months and then allows his wines to rest in his cellar for two years after bottling. His 2019 Cabernet Sauvignon is a blend of 97 percent Cabernet Sauvignon, with 2 percent Merlot, and 1 percent Cabernet Franc added.

TASTING NOTES This stunning wine is dark garnet colored and has aromas of brown baking spices with strong whiffs of finely ground nutmeg. The fruit aromas include black raspberry, cassis, dark cherry, and black plum. In the palate the wine has silky tannins and flavors of blackberry, black currant, crushed violet petals and cherry. The finish goes on and on. Drink now through 2039.