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About

Our Story

Our History

As the crow flies, about a half mile over the mountain from our modern CADE Estate, lies the seldom told story of an extraordinary winery sitting on top of a special piece of land. 13th Vineyard, a name inspired by its roots as the thirteenth bonded winery in the state of California, dates back to the late 1800s when Jean Brun, a native of Bordeaux, and Jean V. Chaix, were one of the first to plant Medoc grapes on this Howell Mountain Estate. Shortly thereafter, in 1886, the duo built a three-story gravity fed winery made of stone.

The Connection

As innovators and trailblazers in a time when old traditions are often celebrated, we felt a special kinship to this place and its founders. We too value being leaders in the world of innovation while also respecting what came before so that it will remain long after we are gone. Our journey began in Oakville with PlumpJack Estate, as did Brun and Chaix’s with their first Nouveau Medoc Winery. Like them, we were also drawn to the mountain terrain high above the fog-line of Napa with the opportunity to grow Bordeaux varietals above 1,800 feet.

By CADE

This property not only gave us an opportunity to rediscover the past, but it allowed us to grow into the future by evolving our production of CADE Estate driven wines, many of which are made in this historic stone winery.

The Experience

With rich history and modern influence, 13th Vineyard is our chance to share wines from vintages past. Cellared especially for curious CADE enthusiasts seeking to understand the influence of time on Howell Mountain wines. This is a chance to sample terroir with nearly 150 years of Howell Mountain terroir. Guests will also be privy to a special bottle poured only at the winery – an exclusive 13th Vineyard Estate Cabernet Sauvignon; as well as current releases from CADE Estate.

Our Wine

2017 13th Vineyard Reserve Cabernet Sauvignon, Howell Mountain

The 13th Vineyard Reserve Cabernet Sauvignon, Howell Mountain is from our newly acquired 154-acre property, 82 planted acres, on Howell Mountain, 13th Vineyard. This property was the 13th bonded winery in California, dating back to 1886. The property is planted to 77% Cabernet Sauvignon, 4% Malbec, and 1% Petit Verdot.

The 13th Vineyard Reserve has aromas of black berry, boysenberry, blueberry, cedar, black pepper, clove, toasted oak, and graham cracker. In the palate are flavors of black currant, mocha, allspice, coco powder, cherry, raspberry coulies, and brown sugar. Only the second vintage produced from the 13th Vineyard, this wine highlights the beauty and elegance of Howell Mountain. The tannin and structure of this wine is balanced and firm. It will be long lived in the bottle because of its intense color, bold structure, and because of the strength of the vintage from our Estate. The 2017 is a blend of eight of the best blocks on the property. There are three clones of Cabernet Sauvignon represented, (337, 7, 6) as well as the Opus clone of Malbec.

Access to this wine is only available at the Estate or to Wine Club Members

Winemaker

Danielle Cyrot

Danielle Cyrot grew up in Orange County California to a French father and Irish Mother. Her childhood was spent summering in France where she was exposed to the winemaking history of her family from a young age. Her great-grandfather was the last in a long line of ancestors who owned the Cyrot vineyard in Burgundy’s prestigious Côte de Beaune.

With no plans to carry on her family’s legacy in winemaking, Danielle enrolled at the University of California, Davis. That quickly changed when she took an introductory winemaking class and realized she had found her calling. At UC Davis, Danielle worked harvests at both Schramsberg and Artesa in the Napa Valley, where she learned the trade from the soil up. After completing her studies, earning a Bachelor of Science in Viticulture and Enology, Danielle worked abroad at wineries in Alsace, France and South Australia.

After honing her skills overseas, Danielle came back to the Napa Valley and took a job as an enologist at Stags’ Leap Winery. Danielle’s talents were quickly recognized as she was promoted to assistant winemaker under her mentor Robert Brittan. During her six-year tenure at Stags’ Leap Winery, Danielle learned to trust her palate and create world-class wines that merited her next promotion as winemaker at St. Clement. Danielle spent seven years creating elegant, structured and significant wines that expressed her personality and what she likes in a glass of wine.

Danielle lives with her college sweetheart in Napa balancing work and play as well as their toddler-son Blake. Danielle joined CADE Estate Winery in August of 2012 where she focuses on crafting wines from her two favorite varietals, Sauvignon Blanc and Cabernet Sauvignon. CADE Estate Winery produces two Sauvignon Blanc offerings (Napa Valley and Oakville Estate) as well as three Cabernet Sauvignon offerings (Napa Valley, Estate Howell Mountain, and Reserve Howell Mountain).

Associate Winemaker

Brett Brockmeyer

CADE Estate’s Associate Winemaker, Brett Brockmeyer, has been a vital member of the PlumpJack family since his first harvest with the company in 2008.
Originally on track to study engineering, Brett fell in love with wine and winemaking. To Brett winemaking, “just seemed right.” As a UC Davis alumnus, Brett began as a harvest intern at CADE Estate following graduation, after which he was offered a full time position in the cellar at PlumpJack. From there, Brett quickly moved up the ranks at PlumpJack and was promoted to Cellar Master in 2010, Enologist in 2011, and Assistant Winemaker in 2012. And now Brett, as Associate Winemaker, has returned to CADE where it all began.
While at UC Davis, Brett also had the opportunity to intern during the 2007 harvest for Clos Pepe Estate in the Sta. Rita Hills of Santa Barbara and in 2005 for a vineyard management company here in Napa. These experiences have allowed Brett to develop a broad knowledge of the winemaking process from vine to bottle.