Sequoia Grove was founded on some of the best Cabernet-growing dirt, Rutherford dust, in one of the world’s most renowned wine regions, Napa Valley. We have since extended that search for each varietal that we produce, looking to the cooler part of Napa Valley in Yountville for our Sauvignon Blanc, the marine-influenced Carneros for our Chardonnay, and the microclimate jewels of the Rutherford Bench, Howell Mountain and Pritchard Hill, along with the alluvial soils of the Mayacamas mountain range in St. Helena for our Cabernet Sauvignon.
Once the site selection has been done, our influence is minimal but our task is great. We strive to guide the grapes from vine to the bottle in a way that allows the purest fruit expression, to not mask the wine with undue alcohol, oak or secondary flavors, and to maintain a freshness in the wine with balanced levels of acid and tannin.
“I love Cabernet that tastes like Cabernet,” says head winemaker and President Mike Trujillo.
The balance of a wine is crucial. Our theory of balance comes from the legendary winemaker and consultant Andre Tchelistcheff, who practically founded the Rutherford appellation and who consulted at Sequoia Grove with Mike Trujillo.
“Mike would draw a perfect bell curve for me and say ‘Andre taught me that this is the goal for the sensation of wine in your mouth,’” says winemaking Molly Hill. “Through winemaking and blending, we work to create that balance for every wine we make.”
The last component of our winemaking philosophy is the people. We support and encourage every employee and each one that touches the wine has a passion for making the best wine possible.