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 French oak barrels and is further aged in oak before bottling.

Harvest Note
The 2020 vintage began with moderate winter rainfall and a warm and dry spring. Bud break began in late March, leading to a Spring that had few showers. Summer was temperate and steady which set the stage for an excellent season consisting of small berries and great concentration. Once headed into early Fall, harvest was upon us rapidly. Winemakers moved swiftly to bring in only the premium quality of grapes to process, and the season was finished quickly.
Tasting Note
Aromas of blackberry cobbler, plum, and black currants, followed by warm hints of vanilla and caramelized black fruit.
Food Pairing
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.
Technical Data
GRAPES: 89% Cabernet Sauvignon, 6% Cabernet Franc, 3% Merlot, 2% Petit Verdot
PH: 3.76
ACIDITY: 5.8 g/l
ABV: 14.9%
AGING: Aged 20 months in French Oak, 65% new
Unique Selling Points
  • 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
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.
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