Flora Springs Napa Valley Cabernet Sauvignon 2017
-
Tasting
Panel
Product Details
Your Rating
Somm Note
Winemaker Notes
The 2017 Napa Valley Cabernet Sauvignon combines fruit from Flora Springs’ sustain- ably-farmed estate vineyards in Rutherford, St. Helena, Oakville and Napa Valley. The hand harvested grapes were cold-soaked for several days to extract flavor and color prior to fermenta- tion. Several lots underwent extended maceration to refine and soften the tannins, and all lots were aged in a combination of French (70%) and American (30%) oak barrels for 18 months prior to blending.
Grilled pork tenderloin with balsamic vinegar and olives would be a good fit for this Cabernet, as would braised lamb shanks or a hearty chickpea and spinach stew.
Professional Ratings
-
Tasting Panel
Flora Springs 2017 Cabernet Sauvignon, Napa Valley ($50) A long list of mineral, fruit, and floral notes makes up the complex nose, with leather, slate, dark chocolate, and plum leading. Creamy waves of blueberry and plum morph into teethcoating coffee-bean tannins. Enjoyable and undoubtedly ageworthy.
Other Vintages
2018-
Tasting
Panel
-
James
Suckling -
Wine
Enthusiast -
Wine
Spectator
-
Wilfred
Wong
-
Wine
Enthusiast
-
Wine
Enthusiast -
Connoisseurs'
Guide -
Wine
Spectator
-
Wine
Enthusiast
-
Wine
Spectator
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 wine. 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.