Post Parade refers to the moment when thoroughbred horses walk onto the racetrack, minutes before stepping in to the starting gate.
Post Parade is 100% Napa Valley Cabernet Sauvignon. It is a single vineyard blend, made from grapes harvested from plots specifically chosen for the way they complement one another. Aged for 20 months in French oak, Post Parade is full bodied and elegant. The lush mouth-feel, balance of fruit, acidity, and firm tannins make this wine incredibly cellar worthy. That said, it can also be enjoyed immediately “out of the gate”. If you happen upon a bottle, make sure you grab it, as production is very limited.
When turning for home, it’s the effort in the drive to the finish line that often determines which horse is the victor.
Stretch Drive is 100% Cabernet Sauvignon and 100% Napa Valley. While Stretch Drive is made in a similar fashion as its companion, Post Parade, it showcases another side of Napa Valley — soft, rich, and fruit-driven. It has a velvety mouth feel with more subdued tannins. Renowned winemaker Thomas Rivers Brown worked hard to create a wine of this quality at a price that every wine lover can afford.
THOMAS RIVERS BROWN
TRB is one of Napa and Sonoma’s most accomplished winemakers, having distinguished himself at Schrader Cellars, Outpost Wines and with his own brand, Rivers-Marie.
Thomas was born and raised in Sumter, South Carolina. While attending the University of Virginia, he developed an interest in wine that lead to travel throughout Europe after graduation. After moving to California in 1996, he expanded his knowledge of wines from all the world's great regions working at All Seasons Wine Shop in Calistoga. Beginning at Turley Wine Cellars, Thomas worked his way up from assistant winemaker to consulting winemaker for several small labels in 2000. He began consulting full-time with the harvest of 2001. He currently works on several high-end projects throughout Napa and Sonoma.
“Post Parade has been the most enjoyable project I’ve taken on in recent memory." he says. "I don’t need to tell anyone that knows Brook et al that fun is a top priority with this undertaking.”
During crush, we’re up before the sun to harvest grapes during the cool morning hours so that they reach the winery still at the perfect sugar/acid balance. The fruit is hand-sorted twice: once by cluster, and after the clusters are de-stemmed, berry by berry, to make sure that only perfectly ripe, unblemished fruit makes it to the crusher.
The fruit goes into stainless steel tanks to cold soak for 5-7 days before we begin fermentation. We prefer to ferment on natural yeast to enhance the fruit’s complexity, and no sulfur is added. The wines ferment on skin approximately 16 days, after which we drain off the free-run juice, gently press the must and place the wine in a blend of 90% new French oak barrels from Ermitage and Taransaud. The wine undergoes malolactic fermentation prior to aging for added smoothness. We create our blend after 22 months in barrel, and the finished blend enjoys another 4-6 months in oak before bottling.