Our Winemaking Approach
In the cellar, Addendum winemaker Blair Fox eschews formula by approaching each vintage with fresh eyes. He believes grapes grown in the exact same place can – and should – have an original signature each vintage. His thoughtful winemaking style is built upon his contextual experience with benchmark Cabernet Sauvignons from around the world that have proven their ability to age brilliantly over time, imparting a finesse that one doesn’t always associate with modern-day Napa Valley wines.
Addendum grapes are 100% de-stemmed and hand sorted, before being gently pumped into close topped fermenters. Gentle pump-overs lead into a 30 to 45-day maceration (which varies depending on how the fruit fared between the two vineyards). Hard press wine is completely removed. According to Blair, the difference between the two vineyards is most discernable when making the pressing decision, where the signature Stagecoach chaparral can be especially apparent.
While the Fess Parker team applies the same laser focus in the cellar to Addendum as their Pinot Noir and Syrah bottlings, Cabernet Sauvignon grapes are inherently singular, lending themselves to close top fermentations and extended macerations as opposed to their lighter, more feminine Santa Barbara County counterparts. While Blair has had ample experience making Cabernet in Australia, he has been especially impressed with the more classic varietal character that comes through with Addendum’s Napa grapes.