| Region of production: | Napa Valley AVA |
| Winery Location: | Calistoga |
| Year Established: | 1990 |
Vineyard Holdings
15 ha
Top Wines Produced & Inaugural Vintages
- Eisele Vineyard Cabernet Sauvignon (90-95% Cabernet Sauvignon, plus other Bordeaux varieties)
- Altagracia (Cabernet Sauvignon-based Bordeaux-style blend)
Average Total Production
- 48,000 – 60,000 bottles
Summary
Eisele Vineyard,formerlyAraujo Estate until 2016, was founded by Bart and Daphne Araujo in 1990, and has one of Napa Valley’s most prized and oldest vineyards at its core: the 38-acre Eisele Vineyard. At the base of Simmons Canyon in Calistoga, the vineyard was first planted with Zinfandel and Riesling grapevines in 1886; Cabernet was not introduced until 1964. Milt and Barbara Eisele – the vineyard’s namesakes – purchased the site in 1969, and sold its Cabernet fruit over the next two decades to a number of producers for coveted vineyard-designate wines, including Ridge (1971), Conn Creek (1974), and Joseph Phelps (1975-1991). After the Araujos purchased the site, the winery released its first vintage of Eisele Vineyard Cabernet Sauvignon in 1991, and has been the exclusive producer of wines from the vineyard from 1992 forward. Today, Eisele Vineyard is organically and biodynamically farmed (and certified for both), and multiple varieties are cultivated: Cabernet Sauvignon, Syrah, Cabernet Franc, Viognier, Sauvignon Blanc (Musqué), Petit Verdot, and Merlot. The original 1964 Cabernet vines were ripped up after the 1998 vintage, but some of the younger vines are „Old Eisele“ selections – massale selections from the ’64 vines. Other selections of Cabernet include cuttings from Bella Oaks Vineyard, Spottswoode, and „Young Eisele,“ a selection from Doug Schafer’s vineyards in Stags Leap District – his original material came from Eisele. Approximately half of the vineyard is planted to Cabernet Sauvignon; the grape excels in the gravelly alluvial fan soils deposited by Simmons Creek, which cuts through the property. In 1999, the winery introduced a second wine, „Altagracia,“ which is currently produced from both Eisele fruit and purchased St. Helena and Oakville grapes.
Style & Vinification Techniques
Araujo Eisele Cabernet Sauvignon is typically fermented in steel and concrete, and spends around 2 years in 100% new French oak. Preferred coopers are Darnajou and Sylvain. Macerations are lengthy–often lasting 45 days from cold-soaking through fermentation.
Producer Website: Eisele Vineyard