Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Leading off the 2015s from this estate, the 2015 Proprietary Red is a much more Cabernet-dominated blend than the 2014 and is 59% Cabernet Sauvignon, 18% Merlot, 4% Petit Verdot and the rest Malbec. Brought up all in new French oak, this monster effort boasts a deep purple color as well as sensational notes of currants, blackberry liqueur, graphite, espresso roast and leafy herbs. Full-bodied, ripe, opulent and incredibly concentrated, this killer effort needs 2-3 years to shed some baby fat, but it’s going to keep for 2-3 decades.
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PinotReport
This Bordeaux blend shows lots of ripe fruit and focus with a plum and chocolate character and hints of fresh herbs. Hints of hazelnuts and spices, too. Full-bodied, round textured with tension and focus. Some chili. Mostly Missouri Hopper fruit. Better in 2021 but very serious now.
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Robert Parker's Wine Advocate
Blended of 59% Cabernet Sauvignon from Beckstoffer Missouri Hopper vineyard with 18% Merlot, 18.5% Cabernet Franc, 4% Petit Verdot and 0.5% Malbec, the 2015 Proprietary Red gives a very deep inky purple color and very pretty nose of baking spices, potpourri, underbrush and rose hip tea over a core of crushed black plums and black currants, with hints of dried mint and chocolate box. Rich, full-bodied and impactful with its layers of perfumed fruit in the mouth, it has lovely plush tannins and just enough acid lift, finishing with great length. 200 cases were made.
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.