In 1995 Julie and Frank Husic purchased 120 acres in and above the Stags Leap District of Napa Valley. Looming anti-hillside planting laws prompted them to plant three hillside Cabernet Sauvignon vineyards, totaling 7 acres, in 1997, with the help of esteemed vineyard manager Jim Barbour. These vineyards slope over 40 degrees, from approx. 900 feet to the Valley floor. In 2010 they added a Chardonnay and 2014 a Pinot Noir, both from single family vineyards located in Sonoma Coast and farmed by Dutton Ranch. Husic Vineyards also produces an estate Cabernet under the Palm Terrace Label. Their two Cabernets differ by blending from the three vineyards. The Husics are blessed with two sons, FJ and Paris, who also enjoy the family wine business!
Husic Vineyards Grapes – Husic Vineyards Cab vs. Palm Terrace Cab
Permitted in 1996 and planted in 1997 by Jim Barbour. Three vineyards totaling 7 acres all planted to Cabernet Sauvignon. First mature crop was in 2001. At this time, it was difficult to find a custom crush facility and Tom Shelton, then President of Phelps Winery, was a friend who allowed us to crush there. Celia Masyczek was Husic Vineyards first winemaker until January 2010 when Michael Hirby took over this position. In 2001 and 2002 100% off all the grapes from the three estate vineyards were used to make Husic Cabernet. In 2003 it was agreed that to make “the best” Cabernet from our vineyards was perhaps not all the grapes but a blend of the grapes that are from different clones and aged in different French Oak toasted barrels. For the 2003 vintage, after aging in the barrels for 18 months we blended what we felt was the best wine for the Husic Cab, and what was left over went into our Palm Terrace label. Palm Terrace goes through the same farming and winemaking practices and differs by the blending process. Husic Vineyards uses mostly 100% new French Oak barrels and some of these a second year.