This distinguished 100% Cabernet Sauvignon was produced entirely from a historic St. Helena Vineyard named for the Lewelling family, Napa Valley growers since the 19th century. Situated west of highway 29 at the base of Spring Mountain, the vines are rooted in deep, sandy loam soils on a gentle slope. This elite vineyard also supplies Cabernet Sauvignon grapes to other area wineries, including Caymus and Viader.
This classic Napa Valley Cabernet Sauvignon is deep garnet in color, with complex aromas of blackberry, currant, and black cherry, herbs, and subtle earthy-mineral notes of terroir. On the palate, wine is medium-bodied, with fine, supple tannins. Black and red fruits on the palate, with creamy vanilla and mocha flavors. Well-balanced and intense, this wine will age beautifully for the next 8-12 years.
"My notes from the blind tasting state it clearly: What people buy a Napa Cabernet for. This is a solid, graceful, oak driven yet balanced with lovely fruit-generous blackberry and cherry, and lots of it." -Wines & Spirits
Trinchero Napa Valley Winery
The Trinchero family has been making wine in the Napa Valley since 1948, and Trinchero Napa Valley serves to honor the legacy of foundery, Mario Trinchero. Wines bearing the Trinchero Napa Valley label are luxury-class, predominantly single-vineyard, wines from their Napa Valley estates. Ech is painstakingly handcrafted and produced in limited quantities. They source their grapes from 100 acres of estate vineyards in prime Napa Valley appellations, including St. Helena, Mount Veeder, Rutherford and Atlas Peak.
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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.
Within 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.
It'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.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
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.