Winemaker Notes
Blend: 96% Cabernet Sauvignon, 4% Petit Verdot
Professional Ratings
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Jeb Dunnuck
Haley Wight continues to make wines under her own Hayfork label. They deliver both quality and value. The 2017 Cabernet Sauvignon Lewelling Ranch reveals a ruby/purple hue as well as a spicy bouquet of mulberries, blueberries, tobacco leaf, and chocolate. These all carry to the palate, where the wine is medium to full-bodied, has an opulent texture, and a great finish. It’s both complex and hedonistic, and you can drink bottles today or cellar for 10-15 years if you’re so inclined.
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Robert Parker's Wine Advocate
The 2017 Cabernet Sauvignon Lewelling Ranch, containing 4% Petit Verdot, was aged 20 months in 75% new French oak. Medium to deep garnet-purple colored, it springs from the glass with energetic red and black currants, blackberry preserves and black forest cake notes with hints of bay leaves and fragrant earth. Medium to full-bodied, the palate is filled with juicy black fruit and red fruit accents, framed by ripe, grainy tannins, finishing with lovely freshness. 620 cases made.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
St. Helena is in the heart of the Napa Valley, nestled between Calistoga to the north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels up through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes a balance of sugar ripeness and acidity in wine grapes.
St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.
These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.
Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.
Revered most for its red wines based on Bordeaux varieties, namely Cabernet Sauvignon, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.