Rua is a blend of grapes, ideas, people and instinct.

You can’t make a great wine without great grapes. Duh. We were fortunate enough to learn about a particular vineyard in Carneros that has long flown under the radar. This special site forms its own small valley facing San Pablo Bay, allowing the cool afternoon breezes to take the edge off the sun. The Cabernet Franc sits on a West facing slope of heavy volcanic soil, while the Merlot faces East on the opposite slope. This difference in exposure allow for consistent ripening year in and year out so we can achieve our main goal – co-fermentation.

There are countless people behind this project besides us - from family to friends to colleagues to all of you. But perhaps most importantly, this special vineyard is farmed by Doug Hill. Anyone who has met Doug knows that he is honest, straightforward, down to earth, and committed to growing the best grapes. He is responsible for fruit that goes into many great wines, including his own – Hill Family Estate. We are very fortunate to have met Doug, and his family, and we are thrilled that he delivers such quality fruit.

All of these factors combine to make Rua. Our goal each year is to harvest the fruit in perfect balance, which usually means about 25.5 degrees brix. We then divide the Merlot and Cabernet Franc into two equal quantities. The fruit is all hand sorted, gently destemmed, then gently crushed – just enough to slightly break open the skin. The first lot goes into tank for a cold soak before going through a native fermentation. The second lot also goes through the cold soak, but is inoculated with yeast to add a different complexity. After fermentation, both lots are pressed together and aged for 20 months in 100% French oak barrels (about 50% new) from Taransaud, Sylvain, Vicard, and Gillet.

For more specific details by vintage, please click the link below:

2011 Rua

2010 Rua

2009 Rua

2008 Rua


8465 Old Redwood Highway, Suite 628 - Windsor, CA 95492 - 707-484-4998 - E-Mail us!