Winemaker Notes
Medium-deep ruby. Deftly interwoven sweet red fruit and pretty cedary oak in the initial aromas. This wine is already showing the enticing aromatics typical of Cabernet Franc. The front palate is lively and sweet, with pleasant fruit through the mid-palate, and medium body, quickly followed by firm tannins. Still young at three years, this wine will benefit from decanting and/or ageing.
Pair with strong cheeses, grilled skirt or bavette, filet mignon with a demi-glace or a beef and mushroom pie.
Professional Ratings
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James Suckling
Made from two blocks grafted to St. George rootstock that is aged for 15 months in 40% new French oak. Layers of black cherry, plum, tobacco leaf and spice on the nose. The palate is full-bodied with a silky finesse, finely integrated tannins and bright acidity, complimented with a long, lingering finish of blackcurrants, leather and dried herbs. Drinkable now, but will benefit from time in bottle.
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.