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Signorello Padrone Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
  • RP95
  • CG92
14.4% ABV
  • V96
  • RP95
  • D95
  • RP97
  • TP96
  • WE94
  • RP92
  • W&S90
  • RP92
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Currently Unavailable $149.00
Try the 2013 Vintage 179 99
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14.4% ABV

Winemaker Notes

Aromas of coffee, raspberry creme, and dark chocolate arise from the glass. Second aromas of fresh tilled soil and black cherries add to the complex nose. On the palate, the rich mouth-feel is layered with flavors, raspberries, and dark chocolate. Toasty oak and a touch of vanilla enhance the well integrated tannins and impressive length. This is a balanced wine with power and grace.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2010 Cabernet Sauvignon Padrone (100% Cabernet Sauvignon) boasts a blockbuster nose of blackberries, blueberries, camphor and acacia flowers. Sweet tannins and a wonderful sucrosity and ripeness on the palate conceal some serious structure. This pure, long, full, rich wine possesses lots of black fruits as well as an impressive finish that lasts nearly 45 seconds.
CG 92
Connoisseurs' Guide
This year’s Padrone is comprised of 100% Cabernet Sauvignon as is testified by its sheer sturdiness. Very much adhering to the Signorello preference for wines of extract and substance, it is long on stuffing and depth, and its very ample serving of ripe, blackcurrant fruit is seasoned with plenty of rich oak. It is a big wine with big tannins and will not be ready any time soon, and it belongs in the cellars of those who have the patience to wait for the ten-plus years that it demands.
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Signorello

Signorello

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Signorello, Napa Valley, California
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Raymond Signorello Sr. and his son, Raymond Jr, founded Signorello Vineyards in 1985. The are producers of estate grown and produced varietals including Seta, a proprietary blend of Semillon and Sauvignon Blanc; Chardonnay and Cabernet Sauvignon. Signorello's Padrone is dedicated to Ray Signorello Sr. who passed away in 1998, a visionary whose dreams became a reality in the wines at Signorello. The grapes used for this Bordeaux blend are sourced from an extemely rocky portion of the estate vineyards yeilding a mere 1.5 tons per acre. The 1999 Padrone is a blend of 75% Cabernet Sauvignon, 15% Merlot and 8.5% Cabernet Franc and is fitting tribute to the life of Ray Signorello Sr. - the Padrone.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. 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 many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest 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 District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

STC840665_2010 Item# 127580