Hewitt Vineyard

2010 Hewitt Vineyard Cabernet Sauvignon Rutherford

Quantity: - +
Join one of our Wine Clubs to buy this bottle.
Vintage 2010
Wine Type Red
Varietal Cabernet Sauvignon
Region Rutherford
Winemaker Trevor Durling

"Harmonious is the perfect word to describe the 2010 Hewitt Rutherford Cabernet Sauvignon,” says Winemaker Tom Rinaldi. Fabulous layers of ripe blackberry-and-black currant jam, dark Bing cherry and satsuma plum saturate the aromas and flavors. Nuances of bittersweet chocolate, rum-raisin (a classic Hewitt terroir expression) and violet (from Petit Verdot) add complexity. The unctuous dark-fruit flavors linger on the finish, intermingled with hints of toffee, toasted almond and coconut from new French oak barrels. Vibrancy from balanced acidity and structure from muscular, integrated tannins complete this graceful, plush-textured wine.

Vineyard Notes

Hewitt Vineyard was planted in the well-drained soils of this renowned spot on the Rutherford Bench in 1992 and 1996 and budded to Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. In 2010, as each small section reached optimum ripeness, we hand harvested the grapes at dawn. According to Tom, the Hewitt vines were perfectly balanced in 2010, with ideal fruit-to-leaf ratio. This factor contributed to the grapes’ very even ripening and excellent maturity levels.

Vintage Notes

Napa Valley's 2010 vintage will be remembered as having a notably cool growing season, with the latest onset to harvest in several decades. "Summer's cold nights, dipping to the 40s and 50s, really set the grapes' deep colors, flavors and balance," Tom explains. The growing season got off to a late start when cold, wet soils in March and April delayed budbreak. The above-average rainfall and cool temperatures persisted into May, followed by a mostly cool, foggy summer that slowed fruity maturity. But just as we started worrying that the grapes would never ripen, Mother Nature surprised us with heat spells to boost the grapes' flavors and sugar levels. Tom reports that the grapes' quality was "as good as it gets."

Winemaking Notes

We hand sorted the grapes on tables twice: first as clusters to remove any leaves or inferior fruit and then, after destemming, as individual grapes. This gentle process retained about 60 percent whole berries. Tom fermented a portion of the must in new French oak barrels to integrate the tannins and enhance the plush texture of the wine. Cold soaking before fermentation and extended skin contact developed the rich varietal character. In-barrel malolactic fermentation rounded acidity, four rackings during barrel aging naturally clarified the wine, and we bottled this perfectly balanced wine without fining.