Sourced from 25-to-30-year-old vines in Yountville, Ghost Block is literally a mountain vineyard that fell from the sky—a chunk of the Vaca Range sheared off by a prehistoric seismic event and deposited on the valley floor as a mound of exposed volcanic rock and alluvial gravels. Owned by the Hoxsey family, descendants of Napa pioneer George Yount,access is so fiercely protected that Pilcrow’s four-row allocation is one of the smallest in the valley. Sara and Jonah Beer are on a mission to craft site-driven, low-intervention Napa Valley Cabernet Sauvignons that revive the understated elegance, lower alcohol, and terroir-focused purity of the region's legendary 1970s golden era.

Cooled by marine air from San Pablo Bay, the rock-strewn soils force the vines to struggle, producing tiny, thick-skinned berries with immense concentration and pure varietal expression. Their micro-parcel yields a 100% Cabernet Sauvignon marrying sauvage black and blue fruit, savory herbs, and fine-grained tannins with quiet, explosive power and radiant freshness—trading heavy oak and hyper-extraction for terroir-driven precision and a chiseled Left Bank sensibility.

Critical Acclaim: 

97 Points, Decanter Magazine:

“There is a compact, almost Bruce Lee-like power to the berries... with a joyful density and a more savoury expression infusing blue-black and red fruit tones.”

Why You’ll Love It:

• Historic Micro-Parcel Pedigree: Rare access to a fiercely guarded Yountville site, sourced from a tiny four-row allocation of 25-to-30-year-old vines.

• 1970s Napa Throwback Style: Crafted with low intervention and minimal new oak to keep alcohol restrained while highlighting floral, savory, and mineral nuances.

• Volcanic & Alluvial Terroir: The unique mix of sheared mountain rock and valley gravels delivers remarkable dark-fruit concentration balanced by electric natural freshness.

How to Serve It:

• Decanting: Give it 45 to 60 minutes in a decanter to let the savory herb, graphite, and mountain-fruit layers fully uncoil.

• Temperature & Glassware: Serve at 60–65°F in generous Bordeaux stems to optimize its aromatic lift and fine-grained tannin structure.

• Food Pairings: Pairs brilliantly with pan-roasted duck breast, rosemary-crusted rack of lamb, or a classic prime dry-aged ribeye.