The grapes are sourced within two appellations. The base is from Paso Robles in the Central Coast well known for producing quality Cabernet and Merlot. To soften these tannins, we source Cabernet from the cool inland climate of the Clarksburg delta which is where much of the soft cherry fruit comes from. The wine is aged in 3, 4 and 5-year-old Saury French oak barrels for a period of 14 months.


Our Paso Robles block is 21 years old, planted back in 1997. It is cordon trained VSP on wire. The vines produce between 4-5 tons per acre and is the base of our California Cabernet Sauvignon. Our Clarksburg Cabernet Sauvignon was planted in 2001 and is quadrilateral cordon trained with a VSP lyre system. It produces about 7-8 tons per acre and yields fruit forward wine with soft and silky tannins.

Alcohol: 13.9% TA: 6.0 g/L pH: 3.68               


Light crushing, just breaking the skin of the berry to allow for greater fruitiness in fermentation. Light pressing to avoid green tannins. Closed stainless steel fermentation, minimizing oxygen exposure and emphasizing fruitiness. 35% of the wine is drawn off to finish fermentation in oak to enrich the mouth-feel and gain greater fruit/oak cohesion. The wine is aged for about another nine months in new, one and two year old French oak barrels with medium-toast.


This medium brick, plum colored Cabernet showcases the varietal. Ripe Cabernet shines with intense black cherry notes in this two-vineyard blend. The palate is Bordeaux in style as the flavors, while concentrated, have a rustic fruit expression favoring dried cherry, cassis and pomegranate notes. The wine finishes with balanced cherry flavors, present acidity and subtle oak notes yielding a light vanilla and cocoa finish. The wine’s softer tannins are due to the light handed approach on barrel aging as we use mostly neutral French Oak. The vineyard selection, and earlier than typical California harvesting, come together to make a Bordeaux inspired Cabernet.


An unconventional childhood – living in mining towns on four continents – fostered Laely’s love of travel, adventure and a desire to explore and to experience the cultures, foods, and wines of the world.  Wanderlust and curiosity have led her on many paths including studying winemaking in Bordeaux, opening a restaurant and importing wine in Denmark, and pursuing Master of Wine studies. 

With this love of wine and an entrepreneurial spirit, she started Heron Wines in 1994 with little more than a credit card, a "business plan" sketched out on a napkin, and an idea to make great and affordable wine.  When she started Heron Wines, it was unusual for an American woman to be making her own wine in France. Now Heron Wines is making wine in three countries. From the beginning, the goal has been simple: for each wine, find the best vineyards and the best regions wherever in the world they may be. 

Even today, Laely continues her global exploration to make distinctive and delicious wines from the best places on earth.