Napa Valley Cabernet Sauvignon 2016
Trade Tools
America / Napa Valley
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).
Harvest Note
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.
Tasting Note
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.
Technical Data
GRAPES: 83% Cabernet Sauvignon, 8% Cabernet Franc, 8% Merlot, 1% Petit Verdot
APPELLATION: Napa Valley
PH: 3.85
ACIDITY: 5.70 g/l
ABV: 14.60%
AGING: 20 months in barrel
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
“Temperature and time are the two most significant winemaking tools.”
Rick Bonitati, President
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.
