Vintage 2016
Wine Type Red
Varietal Red Blend
Region Napa Valley
Winemaker Trevor Durling

Labeled “Napa Valley Red Wine” so we have free rein to create the most delicious, balanced blend of Bordeaux-heritage grape varieties. Favorite pairings: grilled lamb chops with quinoa, mint and feta salad; osso bucco with saffron risotto. With the screwcap closure, the wine will age similarly to natural cork-finished wines, but without the variability.

Tasting Notes

Crafted as a Bordeaux-style blend, this red jumps from the glass with vibrant aromas of cherry, raspberry and cassis alongside Christmas spice cake aromas. On the palate, the blend continues to show bright cherry and red berry fruit notes which unfold harmoniously alongside hints of delicate young rose perfume and dusty fine-grained tannins that dance across your palate on the lengthy finish. The Cabernet Sauvignon component delivers rich cassis and blackberry character as well as a powerful structure to the blend, while the Merlot tames the tannins with its silky, soft mid-palate and notes of sour cherry and dark chocolate. Cabernet Franc adds a hint of savory wild thyme and gives even more complexity to the upfront fruit profile, as does Malbec with its juicy plum note. Lastly, the seductive floral hint comes from the Petit Verdot. New French oak barrels provide the final layers of this blend, adding baking spices and a vanilla, caramel sweet toast on the finish.

Vineyard Notes

Each grape variety was grown in the specific mesoclimate and soils of Napa Valley where it is able to achieve its most outstanding character. A significant portion of the wine was grown in our estate vineyards. The Cabernet Sauvignon came from the St. Helena, Rutherford and Yountville American Viticultural Areas (AVAs); the Merlot from the Oakville and Los Carneros AVAs; the Cabernet Franc from the Calistoga AVA; the Malbec from the Mt. Veeder AVA and the Petit Verdot was grown in the Rutherford AVA.

Vintage Notes

The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come.  After a relatively dry January we enjoyed significant rainfall in February, along with mild temperatures.  Bud break was early, but was slowed by heavy April showers.  While still early by historical standards, picking began about a week later than 2015, right around Labor Day, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity.  A traditionally sized harvest followed the lighter showing of 2015, and the extended mild season helped to balance the acids and add complexity to the layers of flavors.  Considered a perfect harvest and a winemaker’s dream vintage, conditions were perfect for producing a Cabernet with beautiful fruit as well as tremendous concentration of flavors, highly saturated color, and layers of complexity.

Winemaking Notes

After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Three days of cold soaking before fermentation gently extracted the deep purple color and rich varietal flavors from the skins. A portion of the wine was fermented in barrels, with the balance in stainless steel, to enhance the plush texture of the wine and integrate fruit and oak character. Following fermentation, extended skin contact and gentle pressing, the wine completed malolactic fermentation in barrels to round out the acidity. Aging in French oak barrels wove toasty oak tones through the dark-fruit character.
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