The Incubo is a Cabernet Sauvignon sourced from a block on Aaron Pott's 3.8-hectare vineyard atop Mount Veeder. The wine is fermented in open-top Burgundian wood fermenters and aged for 21 months in 75% new French oak. Infused with aromatic bay laurel that is both slightly spicy and minty, this note threads itself beautifully through the layers of dark berry fruit character. The mountain tannins here feel notably more refined, fragrant, and intense, likely influenced by the site’s position above the fog line, where it receives intense morning sunshine. The result is a remarkable wine that balances intensity and elegance, with refined structure and layered complexity. A total joy to drink.