Philip Togni Cabernet Sauvignon 1992
Cabernet Sauvignon from Napa Valley, California
The Wine Advocate - "This small 10-acre estate situated high on Spring Mountain produces some of the most distinctive Napa Valley wines. Since bottling, the 1992 Cabernet Sauvignon continues to display the remarkable richness and opulence it possessed from cask. The wine offers a saturated dark purple color, a jammy, plum, black-cherry, herb, and spice-scented nose, expansive, chewy, full-bodied flavors, superb depth, moderate tannin, low acidity, and a blockbuster finish. It should drink well for more than two decades. "
Wine Spectator - "Distinctive for its racy style: laced with herb, currant, spice and toasty oak flavors, all folding together nicely and finishing with a long, complex aftertaste that echoes herb, currant and black olive. Best after 1999. "
Philip Togni Winery
Philip Togni planted their first vines near the top of Spring Mountain in the Napa Valley in 1981. Those phylloxera vulnerable rootstocks have now gone, replanted in the early nineties. Philip Togni's first wines were Cabernet and Sauvignon Blanc in 1983, but they have now concentrated their efforts on a very ageworthy Margaux-type blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, all grown on the 25 acre parcel where the family lives. "Estate Bottled" is an important definition for Philip Togni, meaning that they grow all the grapes on land they own and make and bottle the wine with their own workers, totally free from outside influences.
There are three owners, Birgitta and Philip Togni, recently joined by their daughter Lisa. Birgitta specializes in the vineyard. Philip is a former student of Emile Peynaud at the University of Bordeaux where he earned the Diplôme National d’Oenologie many years ago while working as assistant Régisseur at Château Lascombes. Lisa, holding an MBA, with a background in the wine trade, has done harvests at Château Léoville-Barton and in Australia. Her plan is to take over the business during during the next few years. View all Philip Togni 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 grated 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.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.