I almost never do a Juliana Layla Cabernet Sauvignon. If we’re talking one from Napa, I believe we’re talking about one in the last decade. Maybe two in the last 15 years.
The reason why is very simple – Juliana Layla is my only daughter, and I need all the ingredients to come together perfectly in a way they seldom do. Especially in the Napa Valley. Of course, I could always go the route of sourcing and putting together a $100 Napa Cabernet, but that’s not the point. How many people can bring you a truly fantastic, full-bodied, dark-fruited Cabernet from Calistoga – Napa royalty – for under $30/bottle on cases? That’s what I need to be able to deliver to make a Juliana Layla Cabernet. In most vintages, it’s simply not an option.





