The tiny four-acre Coombsville Vineyard established a name for itself before the Coombsville area became a designated Napa Valley AVA. Unusually, the Cabernet Sauvignon vines on this legacy property are dry farmed, which means there is no irrigation. John made this decision in order to protect the beneficial insects in the Coombsville Vineyard ecosystem. Just as the original California winegrowers did, John head trains the vines to help conserve energy in a moderately cool climate that lengthens the ripening process. These uniquely stressful growing conditions produce Cabernet Sauvignon fruit with a singularly expressive nature.