Abreu Vineyards Thorevilos 2005
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Robert
Parker
Product Details
Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Although it’s not entitled to any specific AVA, the 2005 Proprietary Red Thorevilos is largely two-thirds Cabernet Sauvignon and the rest Cabernet Franc with some Petit Verdot and a touch of Merlot. Extraordinary aromatics consisting of blueberry liqueur, white flowers, licorice, spice and incense are all present in this profound, multi-layered, full-bodied wine with remarkable purity and precision. It is multidimensional, staggeringly rich and complex, and has at least another 20-30 years. This is one brilliant example of what viticulture, winemaking and terroir can do in the Shangri-La called Napa Valley. Drink it over the next 30 years.
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David Abreu is a third generation native of the Napa Valley. David grew up in Rutherford, California in a family with farming interests. Starting at an early age, David worked during the summers at Inglenook and Caymus vineyard. As time passed, his interests focused on viticulture and ultimately he began to farm and manage several properties on his own. In 1980 he founded David Abreu Vineyard Management, Inc. That same year he developed the Madrona Ranch vineyard. David produced his first wine in 1986 from the Cabernet Sauvignon and Cabernet Franc at Madrona Ranch. His first commercial release was with the 1987 Abreu Madrona Ranch.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.