Dominus Napanook Vineyard 2007
Bordeaux Red Blends from Napa Valley, California
The 2007 vintage is vibrant and rich, filled with fresh cranberry, incense and floral aromas, round tannins and exceptional energy. Creamy on the palate, the wine is pure, precise and powerful. This vintage is one of the finest produced to date.
Wine & Spirits - "A sumptuous vintage of Napanook, this is fat with raspberry and earth funghi scents. Then it's anything but fat in the middle, more a slip of a cabernet, polished, supple, youthful in its healthy, toned feel. The purple, mineral tannins merge with the fruit's violet and rose scents, integrated into one complete and vibrant flavor. Probably at its best eight to ten years from the vintage, this is already delicious to drink. For squab stuffed with porcini and black cherries. "
The Wine Advocate - "The other significant change is how the quality of Napanook has risen. Really a separate entity these days, the 2007 continues to show wonderful elegance, sweet finesse and ripe Napa Valley fruit. It is a blend of 85% Cabernet Sauvignon, 8% Cabernet Franc and 7% Petit Verdot."
International Wine Cellar - "Good deep red-ruby. Slightly roasted aromas of black raspberry, tobacco, licorice and dark chocolate. Suave on entry, then a bit disjointed in the middle palate, with an edge of acidity to the black raspberry, redcurrant and mocha flavors. Slightly dry tannins. There's solid density here but the wine needs a year or two to harmonize."
- View All
In the late 1960s, while attending the University of California at Davis, Christian Moueix fell in love with the Napa Valley and its wines. Son of Jean-Pierre Moueix, the famed wine merchant and producer from Libourne, France, Moueix returned home in 1970 to manage the family vineyards, including Chateaux Petrus, La Fleur-Petrus, Trotanoy in Pomerol and Magdelaine in Saint Emilion.
His love of Napa Valley lingered and in 1981, he discovered the historic Napanook vineyard, a 124-acre site west of Yountville that had been the source of fruit for some of the finest Napa Valley wines of the 1940s and 1950s. In 1982, Moueix entered into a partnership to develop the vineyard and, in 1995, became its sole owner. He chose the name 'Dominus' or 'Lord of the Estate' in Latin to underscore his longstanding commitment to stewardship of the land. View all Dominus Wines
About Napa ValleyView a map of Napa Valley wineries
It's hard not to think of Napa Valley when thinking of California wines. The region is, after all, the one that brought world recognition to California wine making. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux Blends. Whites are usually Chardonnay and Sauvignon Blanc.
Notable FactsWithin the Napa Valley lie smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two is St.-Helena and finally, just granted an AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap and Mount Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Customer ReviewsSign In to Add Your Review43.8 out of 5 stars
7 ratings, 4 with reviewsRed w/Attitude - Miami, FL412/20/2010
Wonderful Bordeaux blend; Deep ruby red color; Sweet aromas of black raspberry, tobacco, licorice and even dark chocolate; Vibrant and rich on the palate. An edge of acidity with cranberry, black raspberry, red currant and mocha flavors; Slightly dry tannins. Lush, elegant, and pure; Really nice, creamy finish! This will only get better after a couple of years, but still really good now. Decanted for about an hour and it just got better and better as the night went on.59/22/2012Steven H Schwartz - Santa Monica, CA42/25/201145/1/2011
- Big & Bold
Tasting Notes: Even though a lot of people might cringe at a $47 second label wine, let me be the first to say that the 2007 Napanook is worth every penny. Consider it a special occasion wine, but just be sure to consider it. From Christian Moueix of Chateau Petrus fame in Bordeaux, this single-vineyard wine is bursting with freshness. The nose is heavenly with aromas of cherries, strawberries and blackberries that are still on the vine. There are also undertones of vanilla bean, caramel and liquorish. The taste is equally as impressive with more of the rich, concentrated vine-ripened qualities that make the wine seem incredibly alive. It’s got big, ripe tannins and needs at least an hour to decant, but it really shows what is possible with California Cabernet when it’s not manhandled in the winery. Food Pairing Suggestions: The Napanook is a very versatile wine that would go with a wide range of meats, but don’t complicate the seasoning. Just use salt and pepper, as any rubs or marinades run the risk of overpowering the wine. I could see this being a perfect pairing with short ribs braised in red wine. Also a rib eye steak cooked medium rare would be a great accompaniment. Even leaner meats would work well because of the wine’s balanced tannins. I would caution against excessive use of smoke as it will detract, but browning with a sear or crust would be just right.43/23/201141/18/2011if you drink now, leave it open for at least an hour before enjoying this gem.21/4/2011drank young even after decanting; poor finish
- Big & Bold