ADAMVS Quintvs 2015  Front Label
ADAMVS Quintvs 2015  Front LabelADAMVS Quintvs 2015  Front Bottle Shot

ADAMVS Quintvs 2015

  • RP96
  • JD96
750ML / 0% ABV
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  • RP95
  • RP92
  • RP94
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750ML / 0% ABV

Winemaker Notes

In every vintage, QUINTVS embodies the geologic diversity of the ADAMVS Estate. Deeply aromatic with notes of bay laurel and sage brush, the wine expresses soil driven characteristics of mineral and wet stone that reflect a deep sense of terroir. On the palate there is great breadth, richness, and a concentration of fine-grained tannin. Flavors of pure cacao and Chelan cherry emerge throughout the long, silky finish. Drink now with a firm decant or lay down for ten to fifteen years.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Very deep garnet-purple colored, the 2015 Cabernet Sauvignon Quintvs (coming exclusively from the Howell Mountain Estate) is profoundly scented of beef drippings, licorice, dark chocolate and espresso with a crème de cassis, plum pudding and cedar chest core. The medium to full-bodied palate offers up surprising ripe, fine-grained tannins, beautifully framing the earthy/savory flavors and finishing with lingering earthy layers.
JD 96
Jeb Dunnuck
From a hot, extreme vintage, the 2015 Cabernet Sauvignon QUINTVS is one of the riper, sexier, more overt wines in the lineup. This deep purple/plum hued effort offers up tons of ripe blackberry and plum fruits as well as notes of smoke tobacco, crushed rock like minerality, licorice, and mountain herb aromas and flavors. Full-bodied, with sweet tannins and plenty of mid-palate depth, it’s a rocking effort from this estate that’s already drinking nicely yet should evolve for 15-20 years.
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ADAMVS

ADAMVS

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ADAMVS, California
ADAMVS Winery Image
Denise and Stephen Adams discovered the idyllic ADAMVS property in 2008. In its mosaic of five vineyard sites, iron-rich red soils, ideal elevations and diversity of vineyard exposures, they saw the perfect convergence of geology and geography. To realize the estate’s promise, and their goal of establishing a new benchmark for excellence on Howell Mountain, they gathered together a team that includes viticulturist Michael Wolf and winemaker Philippe Melka.
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Howell Mountain Wine

Napa Valley, California

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Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.

Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).

With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.

The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.

Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.

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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.

ANSADQCS15_2015 Item# 640399

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