More about Philip Togni

Philip Togni Vineyard is Napa at its most old-school: a ten-acre mountain estate making Cabernet blends modeled on Margaux, built to age for decades rather than to impress young.

Philip Togni studied under Émile Peynaud at the University of Bordeaux and worked as assistant régisseur at Château Lascombes in Margaux. He arrived in Napa in 1959 and spent the next two decades at some of California's landmark wineries, among them Mayacamas, Inglenook, Chalone and Chappellet, where he made the celebrated 1969 Cabernet. In 1975 he and his wife Birgitta bought land near the top of Spring Mountain, and they planted the first vines in 1981. Their daughter Lisa, who worked harvests in Australia and at Léoville-Barton, has since taken over the winemaking.

The vineyard sits at about 2,000 feet, above the fog line, on shallow, rocky volcanic soils, and is farmed by the family with organic practices. Everything is estate grown: mostly Cabernet Sauvignon, with Merlot, Cabernet Franc and Petit Verdot. The flagship estate Cabernet is firm, mineral and savory; Tanbark Hill is the earlier-drinking bottling; and Ca' Togni is a true rarity, a sweet red from Black Hamburg inspired by the legendary Constantia of South Africa. Patience is rewarded.