Vine Hill Ranch was truly brought to life in 1959 by Bob and Alex Phillips, though the site was planted back in 1884. Tor knew the couple as they brought the vineyard forward into stardom in the '80s and '90s, and understood that the deep alluvial gravel in Oakville was a dream location to grow Bordeaux varietals. The vineyard is now run by Alex and Bob's son, Bruce Phillips. The Cabernet comes from the most gravelly soils, on vines planted roughly 20 years ago in Block 7. The wine is left on its skins for 3 weeks during as well as post-fermentation, before being aged in a combination of new French oak barrels for 20 months. The wine is bottled unfiltered and unfined.
Aromatically the wine is classically a Napa Cabernet, with notes of graphite, dark currents, dried dark flowers, and fresh earth. On the palate, there are notes of ripe dark fruits, smooth dark chocolate and firm, lingering tannins.