89% Cabernet Sauvignon, 8% Cabernet Franc, 3% Petit Verdot

Food pairings: Butter-basted grilled ribeye, dry-aged New York strip, beef Wellington, herb-crusted lamb, braised short ribs, truffle pasta, and aged cheeses such as Comté or aged Gouda.

Scores:

• 100 points, Wine Advocate
• 99 points, James Suckling
• 98+ points, Jeb Dunnuck
• 98 points, Decanter
• 98 points, Vinous
• 97 points, Wine Spectator

Winemaking: The 2023 was aged for 20 months in barrel, 92% French oak and 8% Hungarian oak, 60% of it new. The winemaker describes a wine of deep color and mouthwatering presence, with structured yet sweet tannins driving a juicy, long finish. It was released on September 1, 2026.

Vineyards and terroir: The grapes come solely from the Spottswoode Estate Vineyard on the western edge of St. Helena in Napa Valley, farmed organically since 1985 and now certified organic, biodynamic and regenerative organic. Alluvial clay loam from the Sulphur Creek fan gives superb drainage, and cool maritime breezes passing between Spring Mountain and the Mayacamas range allow even ripening. 2023 began cool after wet winter rains; veraison came three to four weeks late, and the long, moderate season let every block be picked at optimal ripeness between September 9 and October 24.

Family and history: Established in 1882, the Spottswoode Estate has been owned by the Novak family since 1972. Founder Mary Weber Novak's daughters, Beth Novak and Lindy Novak, now steward the estate, with winemaker and vineyard manager Aron Weinkauf. The Victorian house pictured on the label stands at the heart of the property.

In the pictures: Beth Novak, president and CEO of Spottswoode (courtesy of Spottswoode Estate Vineyard & Winery); the entrance gate to the Spottswoode Estate in St. Helena (courtesy of Spottswoode); and the palm-lined Spottswoode Estate Vineyard (courtesy of Spottswoode).