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.
"This is a high-toned red with lots of fruit and wet-earth character. Medium-chewy tannins, but it’s not over the top and shows focus and energy. Delicious. A blend of 55% cabernet sauvignon and 45% malbec. Drink or hold. Screw cap.” - James Suckling
Our 2016 Winemaker’s Reserve is the perfect blend of Cabernet Sauvignon and Malbec, showcasing the nuances of this wonderful vintage. This red, jumps from the glass with vibrant aromas of cherry, raspberry and cassis alongside Christmas spice cake aromas. On the palate, the wine 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 Malbec adds a juicy plum note. New French oak barrels provide the final layers of this blend, adding baking spices and a vanilla, caramel sweet toast on the finish.
The extended drought was beginning to cause real concern as the 2016 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, 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 wine with beautiful fruit as well as tremendous concentration of flavors, highly saturated color, and layers of complexity.
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 Mount Veeder American Viticultural Area (AVA) while the Malbec comes from both Mount Veeder and Calistoga AVAs.
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.
Trevor grew up in nearby Sonoma County, one of the wine hubs of Northern California. Wine was a staple at his family dinner table, and he enrolled in the Viticulture and Enology program at the University of California, Davis. After an internship at Sonoma-Cutrer in 2003 and two consecutive harvest internships making sparkling wine at Gloria Ferrer, Trevor joined Moon Mountain Vineyard, a small, well-regarded organic vineyard in Sonoma, shortly after his graduation from UC Davis. In March of 2010, Trevor joined the winemaking team at Hewitt Vineyard and Provenance Vineyards and was appointed senior winemaker in 2015.
"From a winemaking standpoint, we have access to some of the best fruit in Napa Valley, not just from our estate in Rutherford, but also from Carneros in the south all the way up to Calistoga in the north. Our job is to make sure that each wine is balanced, complex, exciting and representative of its terroir."
|Oak Treatment||18 months in French Oak (50% new)|
|Blend||55% Cabernet Sauvignon, 45% Malbec|
|Case Production||341 cases|