Napa Valley Cabernet Sauvignon 2016
/ Napa Valley
Grapes: 83% Cabernet Sauvignon, 8% Cabernet Franc, 8% Merlot, 1% Petit Verdot
Grapes come from the finest vineyard sites in Napa Valley's best appellations, including Sequoia Grove and Tonella Estate vineyards in Rutherford (36%), and select parcels from top growers, including Stagecoach, Morisoli, Lamoreaux, Henry Brothers, Johnson Vineyard, Frediani Vineyard, Healy Vineyard, and Christian Vineyard. All fruit is hand sorted before a 1-2 day cold soak, then fermented in small batches, with pumpovers 2-3 times a day, and malolactic fermentation in barrel. The wine matured for 20 months in French (60%) and American oak barrels (40% new).
Wine Spectator2016 vintage
Tasting Panel2016 vintage
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.
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.
Versatile with food, this wine pairs well with grilled red meats and vegetables, pork tenderloin and heavy cheeses.
GRAPES: 83% Cabernet Sauvignon, 8% Cabernet Franc, 8% Merlot, 1% Petit Verdot
APPELLATION: Napa Valley
ACIDITY: 5.70 g/l
AGING: 20 months in barrel
points of distinction
- A concentrated, silky wine emphasizing varietal expression, richness and balance.
- Aged 20 months in barrel, 60% French oak
- Rutherford-dominated blend of Cabernet Sauvignon complemented by Bordeaux grapes
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.”