Richard Perry and Ken Bernards were two out of a handful of vintners who first understood the potential for producing truly fine Napa Valley wines from Coombsville vineyards. The Bay-moderated climate of Southern Napa, with its heavy morning fogs, its afternoon maritime breezes, and its generally less extreme temperatures, yield balanced but fully-ripened fruit. Often, we find rich and developed tannins occurring at lower sugar levels and higher acidity than in other areas of Napa.

But the real secret to Richard Perry is found in the soils. Richard's original vineyard was comprised of two unique soils: volcanic ash, or tufa, and rich, red earth. The tufa tends to yield great power and depth, with soft, rich, lingering tannins and minerality, while the red earth provides spices, fruity aroma, and brightness. Blending fruit from these two soils together has become a hallmark of the Richard Perry Cabernet Sauvignon, a 100% Cabernet Sauvignon that is balanced and well-structured, without awkward, overwrought tannins. And, with our Syrah, we find that the tufa soils produce similar mouth-filling tannins to support a juicy, spicy, and seamless palate.