Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Cabernet Sauvignon, a blend of 88% Cabernet Sauvignon, 9% Petit Verdot and 3% Cabernet Franc aged in 70% in new French oak, is impressive. Pure black raspberry and blackcurrant fruit are present in this full-bodied, opulent, but nicely delineated and vibrant wine. The wine has a lot of sappy energy, wonderful freshness and a full-bodied mouthfeel with a long finish. It’s accessible now, but promises to be better in 5-7 years and evolve for 25.
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Wine Spectator
This supple, tender version glides along gracefully, with complex dusty earth and red and dark berry flavors, complemented by savory cedary oak. Easy to approach and enjoy. Drink now through 2024. 1,625 cases made
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.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.