Lokoya
Summary
Lokoya, established in 1995 by Jackson Family Wines, crafts single-vineyard Cabernet Sauvignon from four Napa Valley mountain sites between 1,700-2,200 feet elevation, producing fewer than 2,500 cases annually. The winery employs native yeast fermentations and gravity-flow systems, aging their mountain-grown wines for 18-22 months in new French oak.
Heritage & Leadership
Lokoya was established in 1995 by Jess Jackson and Barbara Banke as part of Jackson Family Wines, taking its name from a Native American tribe that once inhabited Mount Veeder. Christopher Carpenter has led winemaking operations since 2000, focusing exclusively on Cabernet Sauvignon from Napa Valley's mountain appellations. The winery maintains a strict production limit, crafting fewer than 2,500 cases annually across all vineyard designates combined.
Vineyards & Wines
Lokoya sources fruit from four distinct mountain appellations in Napa Valley: Mount Veeder (1,800 feet elevation), Howell Mountain (2,200 feet), Spring Mountain (1,800 feet), and Diamond Mountain (1,700 feet). Each vineyard produces 100% Cabernet Sauvignon wines that reflect their specific terroir. The Mount Veeder vineyard features thin, rocky soils composed primarily of sandstone and shale. Howell Mountain's vineyards contain distinctive red volcanic soils and tufa. Spring Mountain offers sedimentary soils with volcanic deposits, while Diamond Mountain consists of volcanic and alluvial soils.
Philosophy & Practice
The winemaking approach centers on minimal intervention to express each mountain terroir. Grapes undergo strict hand-sorting, with fermentation occurring in small lots using native yeasts. The wines age for 18-22 months in new French oak barrels. Each vineyard designation receives individual treatment, with harvest dates and barrel aging protocols tailored to the specific characteristics of each site. The winery employs gravity flow systems throughout the winemaking process to ensure gentle handling of the fruit and wine.