On the west slope of the Mayacamas Mountains overlooking the headwaters of the Agua Caliente creek, our two-acre hillside vineyard is planted entirely to Cabernet Sauvignon. The two steep westerly facing blocks are near the summit of Mount Pisgah, above the ceiling of summer fog. The extra sunlight and warmth attained from growing above the fog line ripens the grapes at these cool mountain elevations.

Organically farmed since its inception in 1998, Mount Pisgah Vineyard was certified organic in 2006 (CCOF). The soil is made up of decomposed lava and fractured basaltic rock. The well-drained, volcanic soils encourage vines to send their roots deep in search of moisture, allowing them to gracefully weather the sudden temperature changes of this rugged terrain. Only 10% of the site is in vines, while the remainder is a wild chaparral mix of Oak, Madrone, Bay, Toyon, Pine, and Douglas Fir.

As with our valley floor vineyard, vines are head-trained and cane-pruned. Vine canopy is maintained by hand with numerous passes through the vineyard to position shoots and remove unwanted leaves, shoots, and berries.