Covert Estate uses traditional Bordeaux winemaking techniques combined with Californian creativity. Tucked away on a steep hillside in the heart of Coombsville, Napa Valley, Covert Estate is a unique terroir perfect for winemaking.
The team harvests by hand in the cool early mornings and sends the grapes through two rounds of rigorous sorting—first as whole clusters, then again as de-stemmed individual berries. After cold maceration, the fruit is fermented by naturally occurring wild yeasts for three to four weeks. Once this initial fermentation is complete, they gently crush the grapes with a vertical press directly into barrels for a secondary malolactic fermentation. The wine then spends 18-26 months in barrel, as needed for each vintage. They rack at most twice per year, and bottle without fining or filtration.