Stuart Sloan established what was to become Sloan Estate in 1996. The vineyards are nestled in the eastern hills of Napa Valley in the Rutherford appellation and feature 13 acres of vines planted on light, porous, tufa rock that is formed by the accumulation of volcanic ash. Planted in 1997, they consist of roughly 82% cabernet sauvignon, 11% merlot, 5% cabernet franc and a remainder of petite verdot. Yields are kept low, averaging between 1.5-2.5 tons the acre. The goal was to produce the highest quality red wine the soil and site could possibly offer. David Abreu advised in the initial selection of the site and continues to manage the vineyards to utmost perfection, today. Martha McClellan was hired on in July of 2001 in time to vinify the 2001 vintage as well as finalize the blending of the premier release of the 2000 Sloan. In 2002 Michel Rolland joined the team contributing his incredible talents in the mastery of blending. Sloan Estate wine has come to represent a red wine of power and concentration, balanced with a seamlessness of mature tannins and elegant finesse. Vinification includes 45 to 60 days of maceration, depending on tannin quality and maturity, with about 1/3 of the wine fermented in 225 l barrels. The wines age in all new French oak barrels for 26 months before bottling, with very minimal racking and remain one year in bottle prior to their release.