It blends the old-world style of Cabernet with the terroir of Napa's Howell Mountain (fully exposed, high elevation, rugged terrain, volcanic soils series) that ends up tasting like what most wines "say" they are. But this is the real deal - it's not hyperbole.  Google Philip Togni Spring Mountain, and Angwin Estates is the equivalence, and also saves you a few bucks…I technically like the Angwin better which makes me widely unpopular in the Sommelier circles but I'm not wrong. Lol  

Jon Larson and his wife Angela have been manicuring this tiny, remote vineyard for several years now and I can emphatically say that few wineries boast this level of old-world sophistication. One secret in Jon’s sauce has been the anthocyanin levels of his grapes and thus, color stabilization that dovetails into perfect winemaking chemistry. Basically, it allows for the wine to mature without falling apart (literally) where the color strips out and leaves behind a disjointed mess. Our proof is in the bottle – this 2012 is rippin!! A nose that speaks to maturing Napa Cab with graphite, exotic dried herbs, dark and fresh fruit plus Cuban cigar wrapper. Sanguine / Iron, cured meats, some roasted street corn with char…. it’s pure Cab character! Drink now till 2042 (Definitely more “non-fruit” style of Cab we’ve had without any flaws) 

Closure – Natural Cork