2017 Kenefick Ranch ‘Pickett Road’ Red

63% Petite Verdot, 25% Merlot, and 12% Cabernet Franc from 3.1 tons/acre yield. Aged 18 months in French oak, 70% new. Bottle aged for 2 years after that. It has a big blast of black and blue fruit as well as notes of violets, sappy green herbs, and dark chocolate. Full-bodied, concentrated, and powerful on the palate, the tannins are reasonably polished, it has good purity, and there's plenty to like here. This is a bold and structured wine, making it an excellent pairing for hearty, flavorful dishes. Its rich fruit and firm tannins complement red meats, particularly grilled or roasted steaks, lamb chops, and short ribs. The wine’s complexity also works beautifully with game meats like venison or wild boar. For a more casual pairing, try it with gourmet burgers topped with aged cheddar or blue cheese. Its peppery and herbal notes make it a great match for dishes featuring earthy ingredients like mushrooms, rosemary, or thyme. Additionally, the wine's depth and concentration balance well with aged hard cheeses such as Pecorino or Manchego, or even a well-charred, wood-fired pizza with Italian sausage.

A well-respected grower, Kenefick Ranch Winery uses only ten percent of what they grow. The Ranch sells fruit to Caymus, Eisele, Nickel & Nickel, Cade, B Cellars, Elizabeth Spencer, Venge, La Sirena and several others. Originally planted in the 1800s, it is owned by retired neurosurgeon Dr. Thomas Kenefick, and his children Caitlin and Chris Kenefick. After the Mayo Clinic, Dr. Kenefick practiced neurosurgery in San Francisco for decades. Due to family farming connections, he was drawn to Napa Valley in the 1970s, purchasing the ranch in 1978 when it was still plowed by horse. His scientific background ideally suited him for the biology and chemistry used in successful growing and winemaking. 

Located by the dramatic Calistoga Palisades, the 125 planted acres include gently sloped, steeply sloped and flatter blocks of varying soils. Managed by the Garcia family for decades, their crew meticulously farms fruit of extremely high quality, using removal of cluster wings, de-clumping bunches growing too close together, adjusting cluster-shading, quick replacement of ailing vines, canopy management and other methods. The warm terroir naturally produces clusters smaller than Napa Valley floor, yet larger than mountain clusters, ripening earlier, reflect minerality from the volcanic soil and creates grapes with higher natural acidity and tannic structure. The vineyard is farmed sustainably, certified both as Fish Friendly and Napa Green Certified.