This wine is a serious expression of Napa Valley. It is meant to show classic dark, rich, blackberry and red cherry notes that are the signature of Napa Valley Cabernet Sauvignon. Simultaneously, it does not shy away from secondary savory, peppercorn characters that also highlight the signature of the varietal.
On the nose this wine has notes of blackberries, leather, cedar, peppercorn, and a touch of vanilla. On the palate, it is rich and racy with dark plum fruit and strawberries that are supported by toasted nuts and cocoa powder. Built to age at least 10 years, it will also be pleasing on release
Grape Varieties: 83% Cab. Sauvignon, 8% Cab. Franc, 8% Merlot, 1% Petit Verdot
Oak: 50% new French oak
Aging: 20 months in barrel
Napa Valley (52% Rutherford, 32% of which is from our estate in the heart of Rutherford, 14% Napa Valley, 14% Oak Knoll, 9% Atlas Peak, 6% Calistoga, 4% Yountville, 1% St. Helena)
The 2016 vintage was an exceptional, even-ripening year for grape growing. A record setting wet winter gave some relief to the years of drought. The dry spring started the growing season early with solid set. With ideal temperatures throughout the season and few weather events, the season also ended early. We think this wine exemplifies these perfect ripening conditions for Cabernet Sauvignon.
The complexity of this wine can be attributed to the array of appellations and vineyards we source from in the Napa Valley to create it. A percentage of these grapes comes from our Rutherford estate vineyards, Sequoia Grove and Tonella. The remaining grapes are from many of our esteemed growers across the Valley. We have been working with many of these growers for decades. These growers include: Stagecoach, Morisoli, Lamoreaux, Henry Brothers, Johnson Vineyard, Frediani Vineyard, Healy Vineyard, and Christian Vineyard.
The grapes that made this wine were sorted 3 different ways: in the vineyard, by cluster, and by berry. The fruit received a 1-2 day cold soak before inoculation. We had multiple, small fermentations with different French yeast strains that we tended to in unique ways. The fermentations received either pumpovers or punchdowns 2-3 times a day. Timing and frequency was determined by taste. The wine then went through malolactic fermentation in barrels and was carefully racked three times before bottling.
Titratable acidity: 5.70 g/L
Residual sugar: 0.3 g/L
Vinous 90 Point!