From the beginning, Redmon Wines has had one purpose; to make outstanding Cabernet Sauvignon from the best parts of Napa Valley and share them with friends, old and new. Along the way, Lisa Redmon has strived to seek vineyards that showcase the best qualities of Cabernet Sauvignon, successfully building a lineup of stellar Cabernet Sauvignons. Starting with the Redmon Estate Vineyard in St. Helena, Lisa made her first vintage of Cabernet in a bucket, and she was bitten by the winemaking bug. After establishing Redmon Wines and building her portfolio, Redmon Wines expanded the Cabernet program with the addition of the Mt. Veeder Cabernet 2014 vintage.
Most recently, a third Cabernet Sauvignon has joined the Redmon family, hailing from the Coombsville region. Proudly featuring three different appellations in the Cabernet portfolio, Lisa’s focus still remains on creating excellent wine from excellent vineyards.
St. Helena AVA: Redmon Estate Vineyard
Grown on three and a half acres of prime Napa Valley floor soil, the Redmon Estate Vineyard is one of the few that remain planted to its original, phylloxera resistant, St. George rootstock which are over 50 years old. Originally dry farmed and head-trained when Tom Redmon purchased it in the early 1980s, the vineyard has since been revitalized with new trellising techniques and is now cane pruned. Located on the St. Helena bench, along the western side of the Valley, the terroir consistently expresses lush, full-bodied Cabernet Sauvignon; a classic representation of what has made Napa Valley famous. With nutrient-rich, deep soil, the grapevines provide even ripening and balanced acidity to the berries. Lisa is especially proud of her family’s St. Helena Estate and has combined its old-world farming techniques with some modern influences to help the vines stay healthy and productive.
“We preserve the history and timeless quality of our vineyard, while ensuring the vineyard is sustainable so Redmon Wines will be enjoyed for generations to come.” – Lisa Redmon
Responsible stewardship of the Estate vineyard means more than preserving tradition. It means managing the land’s resources efficiently so the quality of Redmon wines remains strong. Formerly dry farmed, Lisa still follows a water depravation approach, but uses drip lines to provide the vines with small amounts of water. The vineyard rows were interplanted with the same Clone 6/Saint George rootstock and some of the 40-year-old vines that had died out were replaced. With careful attention, the Redmon family has maintained the integrity of the vineyard while giving it new life and vigor, all of which contribute to the high quality of fruit that the vines consistently produce year after year.
Mt. Veeder AVA: Bruadair Vineyard
Grown in an AVA known for its rugged steepness, vineyards on Mt. Veeder boast the longest growing season and smallest yields among Napa Valley sub-appellations. The steep hillsides’ rocky terrain leaves very little top soil and creates quick water runoff, all of which require the vines to struggle, resulting in approximately half the amount of fruit as a vine would produce on the Valley floor. Less fruit on the vine means more concentration in the small berries, producing deep and intense characteristics. Grapes from the Bruadair Vineyard are harvested by hand thanks to the steep hillsides where there is only room for boots. The vineyard sits at 1500 feet elevation and has been revitalized by Lisa’s family friend, who saw exciting potential in the landscape. Bruadair, meaning “Dream” in Gaelic, gives exactly that impression, sitting high above the fog line, overlooking the Valley below. The unique qualities of the Mt. Veeder appellation offers a wonderful contrast to the St. Helena vineyard, and expresses the brambly wild personality in the fruit it produces.
Coombsville AVA: Immaculate Vineyard
Tucked in rolling hillsides, the small, two-acre Immaculate Vineyard in the Coombsville AVA of Napa Valley is home to cabernet sauvignon grapevines planted facing west, on a gentle slope against the easterly Vaca Range. The soil, comprised of ancient volcanic ash, sandy loam and rocks from the Vacas, allows for a perfect combination of moisture retention and drainage. Situated in the southeast corner of the Napa Valley, Coombsville is greatly influenced by the San Pablo Bay, resulting in foggier mornings and cooler days than other parts of Napa Valley to the north. This temperate weather allows for slower, more even ripening, giving the grapes a longer time to reach full physiological maturity at a graceful pace. The terroir of Coombsville is easily recognizable, imparting minerality and clean tannins to the Cabernet Sauvignon made here. Planted in 2000, the vineyard is laid out in concentrated rows, encouraging the vines to compete, resulting in concentrated fruit from hard working vines. Sourcing grapes from the Immaculate Vineyard for the first time in 2018, the first vintage of Redmon Coombsville Cabernet Sauvignon made its debut in 2020. Lisa has been excited to bring Coombsville to her collection and now has three distinct appellations from which to present the best of Cabernet Sauvignon.