Schrader Cellars — Iconic Cabernet Sauvignon from Napa Valley

Schrader Cellars, founded in 1998 by Fred Schrader and Carol Colesworthy Schrader, is entirely dedicated to crafting world-class Cabernet Sauvignon from Napa Valley’s most legendary terroirs. The house’s signature style is defined by pure fruit expression, controlled ripeness, precise extraction and an ambitious élevage aimed at silkiness, depth and remarkable aging potential.

Key People

• Thomas Rivers Brown — Winemaker since 2000; architect of Schrader’s stylistic identity and numerous 100-point wines.
• Jason Smith, MS — General Manager.
• Blake Wood — Vineyard Manager, overseeing precise block and clone selections in To Kalon.
• Fred & Carol Schrader — Founders and curators of the estate’s “best barrel” selections (Old Sparky, Colesworthy).

Philosophy

Schrader focuses on single-varietal Cabernet Sauvignon, parcel and clonal selections (notably clones 4, 6, 169, 337, etc.), and micro-vinifications that are aged separately before blending. The wines undergo 18–20 months of élevage in new French oak barrels (Darnajou, Taransaud), achieving both depth and polish.

History & Milestones

• 1998: Foundation by Fred Schrader; first Cabernets from legendary Napa sites.
• 2000: Thomas Rivers Brown joins; first iconic bottlings from To Kalon Vineyard.
• 2017: Integration into a fine wine group, securing long-term access to prime To Kalon blocks.
• Since 2022: Refocus on To Kalon as the core of the range; organic conversion initiated with the 2023 vintage. Historic cuvées from Las Piedras (St. Helena) and Georges III (Rutherford) remain part of the portfolio.

Terroirs & Viticulture

To Kalon Vineyard — Oakville AVA

Alluvial and marine sediment soils, varied exposures and exceptional clonal diversity. Block selections (C1, C2, Monastery Block, “Heritage Clone”) deliver complementary expressions: fine-grained tannins, saline length, herbal freshness and depth.

Beckstoffer Las Piedras — St. Helena AVA

Gravelly, well-drained soils with natural hydric stress yield deep, mineral-driven Cabernets with a firm yet velvety texture at maturity (LPV, Colesworthy).

Beckstoffer Georges III — Rutherford AVA

Warmer alluvial soils, characteristic Rutherford dust texture and earthy graphite notes (GIII).

• Hand harvesting and rigorous sorting.
• Fermentation in small tanks by lot and clone.
• Gentle extraction and 100% new French oak ageing (Darnajou & Taransaud) for 18–20 months.
• Bottled without fining or filtration.

Style & Tasting Profile

Schrader Cabernets showcase pure black fruit (cassis, blackberry, black cherry), graphite and warm earth signatures depending on AVA, violet florality from certain To Kalon blocks, and a distinctive minerality at Las Piedras. Full-bodied on the palate with a broad entry, dense mid-palate, polished tannins and a long, sapid finish. Aging potential: 10–25 years depending on cuvée and vintage.

Range & Iconic Cuvées

Old Sparky — To Kalon (Magnum only)

Best barrel selection of the vintage; pinnacle of the range, delivering exceptional complexity and depth.

CCS — To Kalon (Clone 4 – C1 Block)

Core expression of Schrader’s style: density, ripe core, power and refinement.

T6 — To Kalon (Clone 6)

Noble tannin grain, notes of cocoa, plum and black berries, very low yields.

MB — Monastery Block (Clone 169)

Western To Kalon parcel, delivering linear, mineral and floral expression.

Heritage Clone — To Kalon

Tiny-berry microparcel; intensity, depth and minuscule yields.

To Kalon Vineyard

A new cornerstone cuvée capturing the multi-block essence of To Kalon in a style that is distinctly Schrader.

LPV — Beckstoffer Las Piedras (Clone 337)

Stony minerality, concentration and structural freshness.

Colesworthy — Beckstoffer Las Piedras (Magnum)

The ultimate selection from LPV barrels — profound depth and exceptional length.

GIII — Beckstoffer Georges III (Clone 337)

Volume and powdery “Rutherford dust” texture, savory finish.

Service, Pairings & Cellaring

• Serving temperature: 16–18 °C (60–64 °F)
• Decanting: 1–3 h for young or structured vintages
• Pairings: Grilled prime beef cuts, game birds, roasted lamb, black truffle, reduced jus, creamy textures and mushrooms to highlight the tannin silkiness.
• Cellaring potential: 10–25 years; Old Sparky, Colesworthy and Heritage Clone may age 20–30 years depending on vintage.