Napa Valley Cabernet Sauvignon
/ Napa Valley
The grapes for the Napa Valley Cabernet Sauvignon come from the finest vineyard sites in the best appellations of Napa Valley, including the Sequoia Grove Estate and Tonella Estate Vineyards in Rutherford, as well as select parcels from top growers, including Morisoli and Beckstoffer in Rutherford, Stagecoach in Atlas Peak, Lamoreaux in the Oak Knoll District and Healy in St. Helena. All fruit is hand sorted before undergoing a cold soak followed by inoculation with French yeast strains. Individual wines are fermented in small batches with daily pump-overs. The wine then undergoes malolactic fermentation in American oak barrels and is further aged in oak before bottling.
San Francisco Chronicle Wine Competition2016 vintage
Deep ruby in color with intense aromas and flavors of blackberry, red and black cherries and currants interwoven with sweet spice, floral and mineral notes. The palate has a big, round, silky arc with smooth tannins, impeccable balance, and a long, flavorful finish.
A versatile food wine, the Napa Valley Cabernet Sauvignon pairs well with any red meat on the grill, pork tenderloin, heavy cheeses and grilled vegetables.
points of distinction
- A concentrated, silky wine emphasizing varietal expression, richness and balance from start to finish
- Rutherford-dominated blend of Cabernet Sauvignon complemented by Bordeaux grape varieties
- Aged for 20 months in oak barrels for added complexity
about the grape +
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
– Molly Hill, Winemaker
“Temperature and time are the two most significant winemaking tools.”