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Celani Vineyards Tenacious 2014

Bordeaux Red Blends from Napa Valley, California
  • RP93
0% ABV
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Winemaker Notes

The 2014 Celani Family Vineyards Tenacious was barrel-­aged for 22 months in 70% new French oak barrels. The result is a wine with enormous impact. Earthy black raspberries, black currants, crushed violets, tobacco leaf, dusty plums give way to nuances of tea, dried orange peel, black cherry, and mocha. The entry is simultaneously seamless and powerful, with massive flavors of ripe black cherries. Hallmarks such as immense fruit concentration, amazing balance, present but supple tannins could very well be indications that this is the finest Tenacious produced to date.
Blend: 70% Merlot, 30% Cabernet Franc

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Their blend of 70% Merlot and 30% Cabernet Franc (all from the estate) is the 2014 Proprietary Red Tenacious. Fabulous aromatics, which are no doubt attributed to the Cabernet Franc, are present in this deep, ruby/purple wine with floral notes intermixed with forest floor, graphite, blueberry and blackcurrant. It is medium to full-bodied with silky tannins and a supple, velvety textured finish. Drink it over the next 10-15+ years.
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Celani Vineyards

Celani Vineyards

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Celani Vineyards, Napa Valley, California
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The Celanis' bought this property in 2005 after a long love affair with the Napa Valley. Knowing that they wanted to make wine of a certain style (modeled after some of the great wines of Bordeaux, yet with Napa fruit), they enlisted the help of Mark Herold to help them with the endeavor.

Mark Herold, the winemaker, is an artist who has a strong science background. He hold a PhD from UC Davis. Mark is much like a painter in the way he composes his wines. He can come across as easy going and free spirited, but he is adamant about a few things in winemaking: he uses cool climate fruit for producing our Cabs and with our reds; there is no fining or filtration.

We source our Cabernet fruit from six different vineyards along the Vaca Range: Stagecoach Vineyard on Atlas Peak and we use some smaller, virtually unknown vineyards in Napa's newly recognized Coombsville Appellation. Both Coombsville and Atlas Peak are prized for their cooler climates. In years when the valley floor is hot, and growers are concerned with heat spikes, high sugars and evening rais-ining. The cooler hills have a more temperate growing season allowing for longer hang time. This extending hang time allows for flavor development and preservation of acidity of the grapes.

Lastly, they use all 100% French oak barrels, 95% of which are strong or heavy toast. Also, a generous percentage of our barrels are produced by Darnajou. Darnajou is the sole barrel provider for Chateau Petrus, one of their favorite French wines. They like to say that Darnajou is very "French" in its way of thinking: they will only sell barrels to you if they like your wine. They are very proud of the fact that their wines passed the test and are in the company of the outstanding wines of Chateau Petrus.

Vicki and Tom, along with their children-Vincenzo, Olivia and Benedetto currently split their time between Michigan and Napa Valley.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

OPI57630_2014 Item# 305757