The aromas of various wild berries include raspberries, plums, and a spicy aroma reminiscent of a cigar box. The body is medium to full-bodied, with layers of blackberry jam, vanilla, and tobacco leaves. The aftertaste has spice, vanilla, and roasted aromas from the oak barrels. The tannins are firm and fully ripe, and the aftertaste is long and captivating. The history of the current Girard Winery began when former sommelier Pat Roney took over a long-established Napa winery in 2000. The owner, Pat Roney, began his career as a sommelier at the legendary restaurant "Pump Room" in Chicago. He then returned to his hometown of California to work at a winery, eventually rising to the position of president of Chateau St. Jean. He is also well-versed in food culture, having participated in the management of Dean & Deluca, and started Girard Winery in the new century. Taking advantage of Pat's connections, they procure high-quality grapes from a wide range of famous vineyards, from their own vineyards to the valley floor and mountain areas of Napa Valley, and make wines that express the essence of the diversity of Napa Valley from those grapes. They make unique wines, from Cabernet Sauvignon to single-varietal wines such as Malbec and Petite Sirah, and old-vine Zinfandel. Glenn Hugo, who switched from the restaurant industry like Pat, started out as a harvest intern at Girard and became a winemaker. He is currently challenging himself with new things one after another, such as reviving a field blend of Rhone varieties that was once made in Napa, and developing a "fusion barrel" with a barrel maker to create small barrels by combining barrel wood from the United States, France, and Hungary. In addition, the Calistoga winery, which was completed in 2018, has introduced its own green program, providing 95% of the electricity used in the winery with solar panels and adopting a cellar cooling system that uses the cool air at night.In response to the growing problem of drought caused by climate change, the winery is implementing sustainable programs in all areas, such as recycling water and introducing machines that can wash barrels using minimal water, with the aim of producing wines that will be passed down to future generations.