Winemaker Notes
Ruby color. Fresh aromas of red fruit, cherry hard candy, mint and bay leaf. Pleasant on the palate, with bright cherry, plum, cocoa and herbal flavors. Medium-bodied. Moderate to soft tannins, moderate acidity. Softer than some Primitivo vintages, with more herbal notes and gentle tannins.
This wine would be great with a cheese board, creamy pasta with tomatoes, grilled steak flatbreads, goat cheese and eggplant lasagna, pizzas, grilled meats, chicken and portobello mushrooms.
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.