Roy Estate: Napa Valley, California

Philippe Melka believes winemaking begins in the vineyard.  From vineyard design to careful pruning, irrigation and canopy management, his goal is to develop the most intense fruit possible.  The grapes are harvested block by block in order to insure maximum ripeness from each block.  At the winery, grapes from each block are destemmed, cold-soaked and fermented separately.

After primary fermentation, the wine is transferred into 100% new Taransaud oak barrels.  The wine gently ages in the barrel for eighteen to twenty months.  Philippe meticulously nurtures and samples the wines from each barrel. Before bottling, Philippe decides on the final blends. The wine is released twelve to eighteen months after bottling.