Marketing in wine is like anything else, as you can browse the aisles and clearly see some labels with striking images, critters, kangaroos and the like. While it’s definitely not the best way to choose a wine, curious consumers have been known to pickup a wine simply because “I liked the label”. Toasted Head is named for the age-old practice of toasting the inside of barrel heads with fire, which is what helps to create the rich, toasty flavor in wines. The "toast" is from a wine barrel making process that scorches the insides of barrels to make the wine taste better. The "head" is the top of the barrel which is usually scorched too. The mysterious fire-breathing bear on the bottle that people always ask about is basically an elaborated version of this process. The grapes for wines “bearing” the Toasted Head label are all sourced from estate owned vineyards in the tucked away Dunnigan Hills region, far from the well-traveled tourist paths of Napa. This location, combined with over 40 years of viticulture experience, has catapulted sales of Toasted Head Chardonnay, Cabernet and Merlot, all of which have been praised by critics and consumers alike.