Smith Madrone Cabernet Sauvignon 2013
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The Smith brothers hit a home run with their 2013, their mountaintop vines producing a cabernet that rises far above the grapey purple fruit and chocolate-oak richness of so many wines of the vintage. Instead, it tastes like freshly picked raspberries, their bright flavor structured by mountain-grown grape-skin tannins. There’s a pear-like shape to the wine, plump and delicious as it fills the mouth with flavor. Here’s a Napa Valley cabernet to make you smile, whether you open it now or any time over the next ten years.
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From dry-farmed estate vines, this savory, classically styled red offers nuances of cedar, dried herb and peppercorn. It's aromatically reminiscent of the forest that surrounds the estate, delivering a balanced landscape of subtle, elegant flavor and length.
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One of the least-known and most scenic appellations of the Napa Valley, the Spring Mountain District was recognized by the B.A.T.F. in May of 1993.The winery enjoys dramatic views of the floor of the Napa Valley and the Sierra Nevada Mountains in the distance, as well as of its own steep dry-farmed vineyards. Smith-Madrone is located at elevations between 1,600 and 1,800 feet 1,300 and 1,900. The vines flourish in vividly red and rocky volcanic soil known as Aiken loam, which is well-drained and friable.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.