Kinsman-Eades
Summary
Kinsman-Eades is a boutique Napa Valley producer founded by winemaker Nigel Kinsman and his wife Shae, focusing exclusively on premium Cabernet Sauvignon from selected volcanic and well-draining mountain vineyard sites. Drawing on Nigel's experience at Araujo Estate, Cullen Wines, and Château Palmer, this négociant operation has quickly built a reputation for structured, site-expressive wines through small-lot fermentations and precise extraction techniques since their 2016 debut.
Heritage & Leadership
Kinsman-Eades was established by husband and wife team Nigel Kinsman and Shae Kinsman (née Eades). Nigel Kinsman built his winemaking expertise through significant roles at prestigious Napa Valley estates, most notably as winemaker at Araujo Estate (now Eisele Vineyard) from 2010 to 2013. Prior to his time in Napa, Kinsman honed his craft in Australia at Cullen Wines in Margaret River and at Bordeaux's Château Palmer. Shae brings business acumen to the partnership, having worked in wine marketing and sales.
The couple launched their eponymous label to create wines that reflect their shared vision and Nigel's technical expertise. Their first commercial vintage was released in 2016, marking the official beginning of their joint venture in Napa Valley winemaking.
Vineyards & Wines
Kinsman-Eades produces Cabernet Sauvignon from select vineyard sites in Napa Valley. Rather than owning estate vineyards, they source fruit from carefully chosen vineyard parcels in Calistoga and Diamond Mountain. Their flagship wine, Anjea Cabernet Sauvignon, comes from a vineyard site in Calistoga with volcanic soils that contribute mineral characteristics to the wine.
The Diamond Mountain District vineyard provides fruit for their Rhadamanthus Cabernet Sauvignon, a site characterized by its elevation and well-draining soils. The portfolio remains focused, with production deliberately kept small to maintain quality control throughout the winemaking process.
Philosophy & Practice
Nigel Kinsman applies techniques refined during his tenure at prestigious estates to the Kinsman-Eades winemaking approach. The wines undergo fermentation in small lots with careful attention to extraction levels. Aging takes place in French oak barrels, with the percentage of new oak and aging duration tailored to each wine and vintage.
The Kinsmans emphasize minimal intervention in the cellar, allowing vineyard characteristics to define the wines. Their approach includes hand harvesting, gentle processing of the fruit, and attention to phenolic development during fermentation. This technical precision reflects Nigel's background working with structured Cabernet Sauvignon at Araujo Estate and his experience with traditional methods at Château Palmer.
The production remains intentionally limited, allowing for meticulous attention to detail from vineyard selection through bottling. Each wine is created to express its specific vineyard origin while maintaining balance and aging potential.