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. The vineyard takes its name from a local legend that the ghost of George C. Yount, Napa Valley pioneer and founder of Yountville, still wanders the vines near his final resting place at Pioneer Cemetery. 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.