Flora Springs Napa Valley Cabernet Sauvignon 2016
This is a rich and satisfying Cabernet with warm flavors of blackberry compote, cassis, vanilla crème, and mocha. A hint of wild chaparral is noticeable after several sips along with notes of sweet oak and espresso. The warm tones and juicy tannins give an overall impression of softness, but the wine is backed with a refreshing acidity that promises aging well into the next decade.
This Cabernet would make a wonderful companion for rare-cooked meats, classic cheese fondue, rosemary-braised lamb shanks, or beef carpaccio with wild arugula.
Blend: 84% Cabernet Sauvignon, 11% Merlot, 3% Malbec, 1% Petit Verdot
Critical AcclaimAll Vintages
Fresh and bright with lovely notes of vanilla and tangy berries. Smooth, balanced, and long, it’s a lovely wine from a consistently excellent winery
Perfumed, juicy and thick in tannins that resolve in the glass, this is well-made wine that overdelivers on its price point, brimming in crisp cassis and red cherry. Light sprinkles of black pepper, clove and cedar round out the balanced experience.
A broad, creamy, hedonistic style, with a mocha note draped over pureed plum, açaí and blueberry flavors, ending with flashes of espresso and additional mocha nuances on the finish. Drink now through 2027.
It all began over 20 years ago, when Jerry and Flora Komes bought the first vineyard - a vineyard with lots of history, great soils and two ghost wineries. Their retirement project became a lifetime passion for son John Komes and daughter Julie Garvey and their families. John quickly talked the family (including another brother Mike Komes) into making wine. Julie worked side by side with John as the first two years they made the wines. Julie’s husband Pat Garvey took over the vineyard side of things. In 1980, Ken Deis was hired as winemaker and he has been part of the family ever since.
Winemaker Ken Deis makes use of every tool at his disposal. First of all, he trusts his senses: The feel of the berry in his fingers, the taste of the fruit and then the wine, the smells during fermentation. A winemaker needs to understand the source of his fruit and Ken has worked closely with vineyard manager Pat Garvey for more than 20 years so that they can anticipate the challenges that each vintage brings. Ken has also adopted the same curiosity that the entire Komes-Garvey family has and it has paid off royally in the quality of his wines.
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wines. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.