Will Jarvis, second-generation vintner and son of William and Leticia Jarvis, decided to make wine for

his 8th-grade science project (with special approval from his teacher, of course). Later, father and son

revisited the Science Project after a decade of extensive aging in the cave. Following the tasting, they

were pleasantly surprised by this exceptional and complex wine. In continuing with Will’s original

science project parameters, the wine is aged in 100% new French oak, small half-size barrels for ten

months.

The 2019 growing season was a model growing year, resulting in wines with exceptional color,

structure, flavor, and tannin. Warm March temperatures brought an early bud break while late rain in

May pushed vine canopies to grow rather vigorously. A long, warm summer was balanced by foggy

mornings that created conditions for extended hang time and the luxury of picking grapes at the

optimal ripeness. The result is a full-bodied, velvety blend with aromatics of cedar, spice, and dark

cherry, followed by a palate structured with generous tannins and notes of dark fruit and chocolate.

The grapes for all Jarvis wines are grown on hillside vineyards, which were originally planted in 1986.

The winery and vineyards are located in the Vaca mountain range, about 1,000 feet above the valley

floor and four miles east of the city of Napa. The cool mountain growing region provides moderate

temperatures for optimum ripening of the grapes.