A tiny property on the lower slopes of Spring Mountain just west of Highway 29 features five planted acres—four of Cabernet Sauvignon and one-third acre devoted to each Cabernet Franc, Malbec and Petit Verdot. Founded by Jon and Joanne Goldstein, virtually surrounded by state park forests and planted on Aiken clay-loam, it remains relatively cool because of its east-facing aspect. Winemaking is by Aaron Pott, who crafts a red blend named (numbered?) 26 and a Cabernet Sauvignon, received his undergraduate degree in Enology from the University of California, Davis, and his master’s degree in Viticulture, Wine, and Terroir from the Université de Bourgogne. In Bordeaux, he was winemaker at Château Troplong Mondot and director of Château La Tour Figeac. In California, he has made wine at Quintessa, Newton Vineyard, St. Clement, and Beringer. His mentors include John Kongsgaard and Michel Rolland. Fe occupies an elevated bench in the narrowest stretch of the Napa Valley, amid nearly two thousand acres of untamed parkland. Fe vineyards are buffered by redwood, manzanita, ponderosa pine, and wild native grasses. This pocket of Spring Mountain feels far removed from the rest of wine country. Ghostly Spanish mosses hang from ancient oak trees; warm fragrant breezes and birdsong are often the only sounds we hear. Fe wine is an expression of this unparalleled terroir. Fe (pronounced FEE) is the atomic symbol for iron, a substance that saturates our ruddy soil. Forceful yet malleable, iron is an element with profound magnetic properties, a mineral that courses through our veins, an alchemical metal that blossoms a patina with time. Inspired by our iron-rich earth, Fe is a wine of strength and beauty, forged for the ages.

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