Crown Point Estate Selection 2016
The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.
Blend: 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec
Critical AcclaimAll Vintages
There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper
The 2016 Estate Selection is a blend of 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc and 3% Malbec. Deep ruby-purple, the nose is plush, open and youthful, with savory aromas of blackcurrants, tobacco leaves, olives, dried flowers and cast iron. The palate is silky and seamless, with an extraordinary interplay of savory and floral character. Its refinement, uniqueness and length confirm the outstanding quality of the 2016 vintage, and this promises another two decades of aging potential in the cellar.
Roger Bower, the owner and visionary behind Crown Point, purchased the property in Happy Canyon of Santa Barbara AVA in 2012 after recognizing its potential to produce world-class Cabernet Sauvignon. Nestled in the Eastern-most foothills of this transverse valley, Crown Point has a distinct terroir which is perfectly suited for the Bordeaux varieties. Philippe Melka and Michel Rolland are the consulting winemakers and share Roger's vision for producing estate wines to rival the best in the world. Simon Faury, formerly of Merryvale, Harlan Estate, and a native of the Northern Rhone, is the head winemaker. Simon trained in Bordeaux at several First Growth Estates, as well as at top estates in Barolo, Mendoza, and Australia. Simon has his Master’s Degree in Viticulture and Enology from The University of Bordeaux. Juve Buenrostro has managed their vineyard in Happy Canyon for twenty years. This remarkable team produces hand-crafted small lots of all five Bordeaux varieties from the estate to create two Grand Vins: Crown Point Cabernet Sauvignon and Crown Point Estate Selection. The wines are made in the vineyard and spend extended time in the cellar before release. Each wine is a unique expression of the vintage and meticulous selection at every stage. The results are rich, concentrated, voluptuous and regal wines of depth and character unrivaled in the area and in California. Crown Point wines are approachable today, yet will age gracefully for many years to come. Humbled by the extraordinary press that the wines have received since the inaugural release in the Fall of 2016, the quest for greatness continues.
The Happy Canyon of Santa Barbara American Viticultural Area where the east-west running Santa Ynez mountain range intersects with the north-south San Rafael mountain range. The east-west transverse mountain range is geographical anomaly in itself, and only one of a few in the world. While Happy Canyon sits as little as 12 miles to the north of the Pacific Ocean as the crow flies, the west-to-east running mountain range protects the vineyards from direct oceanic influence, but also traps the heat of the Santa Ynez Valley during the day. Cooling breezes and a fog-rich marine layer also roll through the canyon in the late afternoon and early morning, creating a wide temperature swing between daytime highs and nighttime lows. Their location is unique in that they do not experience the heat spikes felt in the North-South running Napa Valley.
Happy Canyon’s warm micro-climate is the perfect home for Bordeaux varietals like Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot and Sauvignon Blanc, as well as many Rhône varietals. The soil, a mixture of loam and clay loam with interspersed cobbles, is high in mineral levels while low in nutrients, resulting in small vines and very low grape yields—a circumstance that results in concentrated flavors and excellent terroir expression.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.