Winemaker Notes
A wine of pure energy and vitality, the 2016 FUTO Oakville has a sense of total completeness. Deep, and almost opaque in color, the pixelated black fruit, crushed flowers, and dark mineral aromas almost seem to envelop the senses. The palate is full bodied, and possesses superb textural intensity. Black cherry, lavender, spice and blood orange all infuse the mid palate. While the layered tannin, that possesses glacial like purity, draws the finish long and ultra fine. 77% CABERNET SAUVIGNON, 18% CABERNET FRANC, 3% PETIT VERDOT, 2% MERLOT.
Professional Ratings
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Robert Parker's Wine Advocate
This wine comes from Futo's Oakville estate: six separate vineyard sites at 250 to 500 feet in elevation planted on decomposed sandstone and shale from ancient uplifted seabed. The first vintage was 2004. The 2016 Proprietary Red Estate is blended of 77% Cabernet Sauvignon, 18% Cabernet Franc, 3% Petit Verdot and 2% Merlot. Deep garnet-purple colored, it slowly unfurls to offer wonderfully savory notions of smoked meats, sautéed herbs, tapenade and truffles over a core of warm cassis, blackberry pie and kirsch plus suggestions of tilled soil, fallen leaves and espresso. Medium to full-bodied and built like a brick house, the lithe, muscular fruit is tightly intertwined with loads of mineral and savory nuances plus a firm frame of ripe, grainy tannins and seamless freshness, finishing very long and incredibly layered. It was bottled unfined and unfiltered; 658 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.