Flora Springs Rutherford Hillside Reserve Cabernet Sauvignon 1995
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Robert Parker's Wine Advocate
Readers looking for blockbuster Cabernet Sauvignon offerings should check out the 1995 and 1996 Hillside Reserve Cabernets from Flora Springs. The winery tends to give this wine 12 months aging in old oak barrels. At the conclusion of that period, the wines are moved into 100% new oak for 10 months. At that point they are racked into tank and bottled unfiltered. This is not dissimilar to how Caymus handles its Special Selection Cabernet Sauvignon. Sadly, only about 800 cases of these exquisite Cabernets are produced.
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Wine Spectator
Smooth, plush and elegant, with pretty plum, currant and black cherry flavors, on the light side for this bottling. Drinks well now, with its well-integrated tannins, but is worthy of cellaring. Best from 2000 through 2007.
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2002-
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It all began over 20 years ago, when Jerry and Flora Komes bought the first vineyard - a vineyard with lots of history, great soils and two ghost wineries. Their retirement project became a lifetime passion for son John Komes and daughter Julie Garvey and their families. John quickly talked the family (including another brother Mike Komes) into making wine. Julie worked side by side with John as the first two years they made the wines. Julie’s husband Pat Garvey took over the vineyard side of things. In 1980, Ken Deis was hired as winemaker and he has been part of the family ever since.
Winemaker Ken Deis makes use of every tool at his disposal. First of all, he trusts his senses: The feel of the berry in his fingers, the taste of the fruit and then the wine, the smells during fermentation. A winemaker needs to understand the source of his fruit and Ken has worked closely with vineyard manager Pat Garvey for more than 20 years so that they can anticipate the challenges that each vintage brings. Ken has also adopted the same curiosity that the entire Komes-Garvey family has and it has paid off royally in the quality of his wines.
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wine. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.