Founded in 1991, Cornerstone Cellars has built its name on site-specific Napa Valley Cabernet Sauvignon from both mountain and valley-floor vineyards, made with an emphasis on balance, structure, and the ability to age. "Oakville Station" comes from the historic research and experimental vineyard blocks in the heart of the Oakville AVA, a stretch of valley floor that neighbors famed sites like To Kalon and Martha's Vineyard. This is Napa's classic Cabernet corridor: deep, well-drained alluvial gravels washed down from the Mayacamas Mountains, warm afternoon sun to ripen the fruit fully, and cool evening breezes from San Pablo Bay to keep it fresh.

2023 was an exceptional year in Napa. A cool, long, and steady season gave the grapes extended hang time, so flavors and tannins matured fully without sugar levels running high. The fruit for this wine was picked by hand and carefully sorted berry by berry, then fermented in stainless steel with a mix of native and selected yeasts. It spent about 20 months in French oak barrels, roughly 65% new. The result shows true Oakville pedigree: plush dark fruit framed by fine-grained, dusty tannins and lively acidity, with the oak adding polish rather than weight.

Why You'll Love It

• A classic Oakville Cabernet from Napa's most storied stretch of valley floor, pairing generous fruit with real structure.
• The nose opens with crème de cassis and ripe black cherry, layered with cedar, graphite, and a touch of dried sage.
• The palate is deep and polished, with cocoa powder, vanilla bean, and baking spice woven through a dense core of dark fruit.
• The finish is long and firm, with fine, dusty tannins and fresh acidity that promise decades of development.
• A cellar-worthy bottle from a standout cool vintage, ideal for a special dinner now or a milestone celebration years down the road.

How To Serve It

• Serve at cool room temperature, between 60 and 64°F.
• Decant for about an hour to let the cassis fruit, oak spice, and fine tannins come together.
• Pour into Bordeaux stems to focus its deep aromatics and frame its layered palate.
• Pair with dry-aged ribeye with bone marrow butter, red wine-braised short ribs, rosemary-grilled lamb chops, or duck breast with a cherry reduction.