The wine has a concentrated aroma of white musk, grapefruit, fresh rose petals, and a hint of blackcurrant flowers. It then develops into aromas of kiwi, nectarine, and tangerine peel. The grapefruit and stone fruit burst on the palate. The mouthfeel is creamy and savory, then changes to vanilla and cardamom, and the finish is mellow with texture and freshness. The winter of 2018 saw only about one-third of the rainfall of the previous year. The temperature was low in February, so bud break was later than usual. However, there was sufficient rainfall in the spring, which continued until the beginning of April, but the temperature did not rise, so the vines did not become very strong, resulting in a very well-balanced vine. It flowered on May 24th, the latest in the winery's history, and the fruit set was excellent. The summer was mild, and the climate was ideal for white grape varieties, with no need for irrigation. Mild weather in August allowed the grapes to ripen slowly and steadily, resulting in a wonderful harvest. Unlike previous years, the harvest period was a record-long two weeks, from August 27th to September 10th. The grapes were harvested at perfect ripeness, resulting in a wine of great complexity, reflecting the subtle nuances of the terroir. The grapes used were CCOF certified organic and Demeter certified biodynamic. The wine was aged for 12 months in 35% stainless steel tanks, 12% concrete egg tanks, 33% old barrels, and 20% new barrels. Eisley Vineyard is located on an alluvial fan east of Calistoga near the northern end of Napa Valley, and has been growing the most long-ripening and flavorful Cabernet Sauvignon since 1971. Protected by the Palizades Mountains to the north and cooled by the cold air from the west through the Chalk Hill Gap, the 15.2 hectare vineyard has well-drained, pebbly soils that produce low-yielding, concentrated grapes. The wines produced from this wonderful vineyard have a unique combination of straightforward character and precise, well-defined flavors, yet smooth texture and a concentrated flavor that doesn't feel heavy, and also have the elements to develop complex flavors with aging. Eiseley Vineyard was first planted with Zinfandel and Riesling in the 1880s. Grapes were planted continuously thereafter, and in 1964, Milt and Barbara Eiseley planted the first Cabernet Sauvignon. After a series of amazing wines in the 1970s, visionary Napa Valley vintner Joseph Phelps would produce what would become his legendary Cabernet Sauvignon from this vineyard. From 1975 to 1991, the last vintage of Eisley by Joseph Phelps, wines of incomparable character and quality were produced from this vineyard. In the 1991 vintage, two wines were produced from Eisley Vineyard. One was Phelps' last vintage, and the other was the Arrojo Estate wine released by the Arrojos, who purchased Eisley Vineyard that year. Since then, the wines from Eisley Vineyard made by the Arrojos have established themselves as some of California's leading cult wines. Since 2000, Arrojo Estate has practiced biodynamic farming, and in 2005, it was certified biodynamic by Demeter. In both the fields of cultivation and winemaking, they have practiced winemaking while adapting to the rhythms of nature. In 2013, Francois Pinault, known as the owner of Chateau Latour, a first-class Bordeaux winery, Domaine Dugeny and Monopole Clos de Tart in Burgundy, and Chateau Grillet in Condrieu, acquired Arrojo. Under the supervision of Frédéric Angela, general manager of Chateau Latour, Arrojo produces classic yet new-style Napa Valley wines using grapes from the historic Eiseley. In 2016, to prove the terroir and quality of this vineyard, the winery changed its name to "Eiseley Vineyards" and is aiming for further growth.