One of the longest and coolest seasons in Napa Valley in more than a decade. Generous winter rains and a mild summer of warm days and cool nights allowed for extended hang time, with harvest arriving in late September — bringing bright color, refined structure, and pure, vibrant aromatics.
“The 2023 Hillside Select has the depth, freshness, and structure that define this estate. It’s a wine that feels true to the vineyard and true to what Hillside Select has always been.”
“A wine of total sophistication and polish… I can’t wait to see how it ages.”
“Cool, composed and velvety.”
Hillside Select is drawn from carefully selected blocks across our Stags Leap District hillside estate — Sunspot, John’s Folly, Hitching Post, and Palisade. The fruit, small and deeply colored, delivers remarkable concentration and depth.
Through meticulous farming, 28 months in new French oak, and nearly four years of patience before release, the 2023 expresses the voluptuous fruit, richness, and velvety texture that define Cabernet Sauvignon from this renowned corner of Napa Valley. It marks winemaker Elias Fernández’s 39th vintage.
This release is limited to two bottles per customer. Hillside members access more, earlier — every vintage, every year, in the quantities of their choosing, at member pricing.
The Hillside Membership opens with this vintage — no allocation, no bottle limits.
Explore MembershipWinter rains and an early Carneros budbreak led into a mild, fog-cooled season of long, gradual ripening. The Sauvignon Blanc arrived with flavors fully developed at lower sugars — bright, concentrated, and precise in a vintage defined by balance.
“White grapefruit, lemongrass, and honeydew melon lead to a palate deepened by nine months on the primary lees, with notes of wet stone and a subtle creamy texture.”
For the first time in our history, we turn to Sauvignon Blanc — honoring the centuries-old Bordeaux tradition of this early-ripening white grown alongside Cabernet Sauvignon. From a single vineyard in Carneros where fog drifts in cool from the bay and lingers among the vines, comes a wine of bright acidity and vivid aromatics.
Whole-cluster pressed, wild-yeast fermented, and raised nine months on the lees in a blend of French oak and stainless steel. A quiet debut. A wine we made because the site asked for it.