Our artisan wines are mindfully cultivated in the vineyard. They are carefully crafted in the cellar. Bottled with only minimal manipulation, our wines faithfully reflect what Nature provided through the vintage.

Beginning with the 2012 vintage we make two wines: Cabernet Sauvignon and Chardonnay. Both wines are the product of a close working relationship with Rebecca Laird. The wines are crafted in the cellar by legendary winemaker Ed Killian.

The vintification and location of the vineyards produce wines that are typically priced at least twice the price of the Magness Estate wines. As Phil Laramore, Director of Winemaking, says, “We want people to drink and experience our wines on a regular basis, not put up a shrine and wait for the stars to align to drink them.”

Coming this Spring – Andrew Murray Magness Red 2013!




Purple-blue core tending towards brick red at the edges. Sheets of glycerine cling to the sides of the glass, tearing in sheets down the side of the glass. Intense empyreumatic elements in the nose: roasted meat, smoke, quiet campfire. Additional aromatic components include tobacco, cedar, lilac and chocolate-covered cherry.
This is a large-scale, mouth filling wine offering firm, fine-grain tannins that are evident throughout. The finish is quite long, showing elements of black olive, leather and tar.

*89 Points* – 2008 Vintage – California State Fair Wine Competition 2011


We have taken special care with our Chardonnay to produce a wine that has depth, power, and structure. We begin by soft pressing our fruit, then barrel fermenting the wines. Barrel Fermented Chardonnays are typically very oaky but we use barrels that are two to three years old to get more texture from barrel fermentation instead of those big vanilla/over-oaked California Chardonnays. We stirred the lees once a week for a period of 4 months to add an element of minerality and complexity. Finally, the wine went through a light egg white filtration to produce an unfined and unfiltered Chardonnay with texture, balance and a big mouth feel. We are using fruit from Spring Mountain for power, Carneros for acidity, and Rutherford for complexity. This is 100% Chardonnay that is a classic Napa powerhouse.


This is what we describe as a Cabernet lovers Merlot. We often show this wine blind because people have a preconceived notion of Merlot as being too soft. Once they try our Merlot they are quickly dispelled of this notion. The core of this fruit is coming off of Spring Mountain where the fruit is known for its potent flavors and big tannin structure. We are blending fruit from Craig’s “Father in Law’s Vineyard” as well to create a powerful Merlot that is packed with flavors of black cassis and black cherry. We aged our Merlot for 18 months to integrate the flavors and let the tannins soften. Magness Merlot is a classic Right Bank style Bordeaux Blend, a blend of 89% Merlot and 11% Cabernet Sauvignon. Our 2006 Magness Merlot was awarded an Editor’s Choice and 92 points from the Wine Enthusiast.