2014 CABERNET SAUVIGNON
Club Price $44.00
This Limited Release Cabernet Sauvignon is blended from select vineyards in the Napa Valley to create a complex and richly-layered wine. Aromas and flavors of black cherry, blackberry and blueberry with hints of espresso bean are bolstered by a touch of vanilla toast and framed by supple tannins to a finish that is long and elegant.
1,290 cases producedDownload Tech Sheet
Varietal Composition: 99% Cabernet Sauvignon, 1% Cabernet Franc
Technical Data: ALC: 15.1% by vol.; TA: 6.4 G/L; pH: 3.49
Cooperage: 100% French Oak Barrels (50% New)
This wine is a tribute to the premier grape of the Napa Valley. After the grapes were hand-picked and brought to the winery, they were placed in separate stainless steel tanks for fermentation and extended maceration. The juice was pressed off the skins and the wines were placed in 225 liter French oak barrels (50% new) for 22 months of aging. All vineyard lots were kept separate until our winemaker made her final blending decisions to craft a complex, elegant style that demonstrates the balance of complexity, intensity and lushness that this region does like no other.
Napa Valley produces the worlds greatest Cabernet Sauvignon because of its unique geology and climate. The majority of the blend came from Foss Valley Vineyard, which sits above the Napa Valley floor at nearly 1,500 feet of elevation, in the Atlas Peak appellation. This vineyards features rocky, welldrained soils, which result in low vigor vines and highly concentrated, intenselyflavored grapes, with the ideal balance of acidity and ripeness. We also used Cabernet Sauvignon from the renowned Rutherford appellation, in the heart of Napa Valley. Soils here are deep but stratified with layers of sandy clay and gravelly alluvium; grapes from this area contribute sweet berry notes and supple tannin to the blend.
In the beginning of our growing season, the drought was a main concern. The 2013/2014 winter was one of the driest on record in California and rainfall totals in the Napa Valley were approximately half of normal. However, the timing of the late rains through February and April let our vineyard team relax a little as the vines received a much needed drink of water as they were emerging from dormancy and about to begin bud break. This rainfall recharged our soil and provided enough water to fill the reservoirs. Furthermore, the spring was warm allowing us to save water if needed for irrigation rather than using it for frost protection. As summer began, our vineyards already had full canopies and full clusters. Veraison, when the skins of the grapes change color, typically occurs in late July; but this year we saw the changing color occur much sooner. And finally, while the vines used for high-quality wine production generally dont need much water, a benefit of the drought is that berry sizes are typically smaller and have more concentrated flavors, which our winemaker believes contributes to the overall quality of this years harvest.