The Frazier Cabernets and Merlots are made adhering to only the finest winemaking procedures.

Frazier wines are made from 100% free-run juice, free-run being considered the highest quality juice one can get from the grapes. All of our fruit is handpicked and sorted 4 times to ensure that only the best fruit is used in crafting the Frazier wines.

All of the Frazier wines are barrel-aged for an average of 18-24 months in new French and American oak before they are blended and bottled. The blend and oak program for our wines vary from vintage to vintage to ensure a balanced and complex wine even in the most difficult vintages. These winemaking techniques contribute to the depth, structure, complexity and finesse of the Frazier Wines.

John Gibson has been guiding the Frazier wines along their way to excellence since the first vintage in 1995. John served as the winemaker at Stag's Leap Wine Cellars from 1985 to 1993 and then at Vine Cliff Winery from 1994 to 1997. John left Vine Cliff to focus on individual small winery projects, including his own label, Salexis. In addition to Frazier Winery, John currently makes wine for Andrew Geoffrey Vineyards on Diamond Mountain.