Eisele Vineyard
Summary
Eisele Vineyard, owned by Artémis Domaines since 2013, crafts Cabernet Sauvignon-focused wines from its 38-acre estate in northern Napa Valley, where volcanic and alluvial soils create optimal growing conditions. The biodynamically-certified property maintains small production volumes through minimal-intervention winemaking, utilizing gravity flow systems and French oak aging to produce consistently collectible wines.
Heritage & Leadership
The Eisele Vineyard's documented history begins in the 1880s when the first vines were planted in this distinctive corner of Napa Valley. Milton and Barbara Eisele purchased the property in 1964, giving the vineyard its enduring name. Joseph Phelps briefly owned the site in 1990 before selling to Bart and Daphne Araujo, who established Araujo Estate Wines. In 2013, François Pinault's Artémis Domaines acquired the property, maintaining its historic name while continuing its legacy of site-specific winegrowing. Technical Director Hélène Mingot leads the current winemaking program.
Vineyards & Wines
The 38-acre vineyard sits on an alluvial fan near the northern end of Napa Valley, east of Calistoga. The site features well-draining coarse soils composed primarily of volcanic rock and alluvial material. Cabernet Sauvignon dominates the plantings, with smaller blocks dedicated to Cabernet Franc, Petit Verdot, and Sauvignon Blanc. Vine age varies, with some blocks dating to the 1970s. The vineyard elevation ranges from 170 to 400 feet above sea level on predominantly western-facing slopes.
Philosophy & Practice
The estate maintains both organic and biodynamic certifications, practicing these methods across all vineyard operations. Harvest occurs by hand in small lots, with fruit sorted both in the vineyard and at the winery. Fermentation takes place in temperature-controlled stainless steel tanks and concrete vessels, varying by variety and plot. The flagship Cabernet Sauvignon ages in French oak barrels for approximately 24 months. The winery employs gravity flow principles throughout the winemaking process, minimizing mechanical intervention with the wines.