Since 2008, Denise Adams has cared for ADAMVS, high above Napa Valley’s fog line on Howell Mountain. Winemaker David Scott works in close collaboration with Romain Gonzalez, Technical Director at our sister properties, Château Fonplégade and Château L’Enclos, crafting a California Bordeaux-style wine built to evolve and mature for decades.
Style
Our flagship ADAMVS Cabernet Sauvignon, drawn from the estate’s richest soils, is structured and deep with notes of citrus and tobacco. QUINTVS is a dense and layered red, with earth and dark plum on the palate and herbaceous aromatics. Generous and supple, TERES is vibrant with red fruit and floral aromas. Our barrel-fermented Sauvignon Blanc is subtly opulent.
Vineyard
ADAMVS rises to nearly 2,000 feet on Howell Mountain. Like our French estates, it is a biodiverse working farm, with animals, gardens, and vines surrounded by forest. Volcanic soils of ash, gravel, and clay shift across slopes, plateaus, and creek beds, creating a near-infinite range of microclimates. The vines are dry-farmed and tended parcel by parcel to reflect the character of each distinct block.
Winemaking
Grapes are hand-harvested into small picking crates, hand-sorted, and gently crushed before gravity-fed fermentation in stainless steel. Lengthy barrel, cask, and amphora aging develops structure rather than adding flavor, honoring the vintage and allowing each block of vines to speak for itself.
Vintages
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