2018 | Neyers Vineyard | Sage Canyon Red

The Sage Canyon Red from Neyers Vineyards derives its name from the sub-region where the winery is located. The canyon created by the north face of Pritchard hill was settled in the 1830’s by a group of Ohio pioneers led to California by John Chiles, and in neighboring Chiles Valley they established a modern, self sustaining community with farms, homes, gardens, winemaking, mills and a distillery. The sage they introduced to the area grew wild in the canyon, hence the name Neyers uses today.

Reviews:

• Wine Enthusiast: This full-bodied Carignan-based wine wraps potent fruit and dark-spice flavors in a firm texture, framed by bright acidity and moderate tannins. Its good structure and concentration will pair well with many rich proteins. Best through 2025.

Producer Information

Neyers Vineyard is a California wine producer located in St. Helena. The estate was founded in 1992 by Bruce and Barbara Neyers and is known for producing quality wines from Napa Valley and Sonoma County fruit. The estate bottles both single vineyard and blended wines primarily from classic Bordeaux and Rhône varieties such as Cabernet Sauvignon, Merlot and Syrah. The estate vineyard, Conn Valley Ranch, covers 50 acres (20 hectares) of land on a south-facing slope. The vineyard is planted to Merlot and Cabernet Sauvignon, which makes up around 25 percent of production. It provides fruit for the Neyers Ranch Merlot and Cabernet Sauvignon wines, as well as the ME Cabernet Sauvignon. The Neyers also source fruit from select growers in specific AVAs to produce varietal wines from grape varieties like Zinfandel, Syrah, Chardonnay, Grenache, Mourvèdre and Pinot Noir. Wines are made at the Neyers Vineyard winery established in Sage Canyon in 2000. The winery is just east of Rutherford and the wider Napa Valley, and overlooks Lake Hennessey. In the winery, handpicked grapes are fermented with indigenous yeasts and are aged in French oak. Chardonnay is pressed whole-cluster, racked directly to barrel for fermentation, and aged for several months thereafter. The Syrah is crushed by foot in open-top fermenters, and punched down manually during ferment. Annual production at Neyers Vineyards averages around 15,000 cases. In 2017, Neyers Vineyard went into partnership with Trinchero Family Estates (TFE).

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