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Heritage School Vineyards Harris Estate Treva's Vineyard Cabernet Sauvignon 2012

Cabernet Sauvignon from Calistoga, Napa Valley, California
  • RP95
14.8% ABV
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14.8% ABV

Winemaker Notes

A steep, rocky site with red volcanic soils results in our most structured and concentrated wine. Planted in 1998 using 110R rootstock and clone 337 Cabernet Sauvignon our Hillside Vineyard produces wines as breathtaking as the views from its slopes. These tiny, dark blue berries ripen near the end of September thanks to cool afternoon temperatures allowing for increased hang time and developed flavors.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2012 Cabernet Sauvignon Treva’s Vineyard is 100% Cabernet Sauvignon and exhibits beautiful créme de cassis, blueberry and blackberry fruit. The tannins are supple, the wine opulent, full-bodied and impressive. This is another terrific 2012 that looks set to please those looking for immediate gratification, as well as those wanting to cellar these wines of enormous potential for 12-15+ years.
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Heritage School Vineyards

Heritage School Vineyards

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Heritage School Vineyards, California
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Heritage School Vineyards (formerly Harris Estate Vineyards) are a small producer of premium Napa Valley Cabernet Sauvignon from the Calistoga AVA. They have three estate-grown vineyards planted in the diverse terrain of their 48-acre property. The wines from these vineyards are crafted by winemaker Thomas Rivers Brown and perfectly reflect the terroir of the Franz Valley area. Once a private boys school, the sprawling property offers a glimpse into the hard work and dedication we have put forth into Heritage School Vineyards. The vineyards and wine have become a true way of living for the owners that Harris Estate Vineyards hopes to share with you.
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Calistoga

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One of Napa Valley’s oldest wine growing subregions but last to gain appellation status, Calistoga occupies the northernmost section of the valley. Beginning at the foot of Mount St. Helena, its vineyards stretch over steep canyons and roll out onto the valley floor. The soils in Calistoga are volcanic, which means they are heavy in minerals, low in organic matter and allow good drainage for vine roots, creating less green growth and more concentration of flavor within the grape berries.

Summer days are very hot but most nights cool down with moist ocean breezes sneaking in over the Mayacamas Mountains or from Knights Valley to its northwest.

Cabernet Sauvignon is the area’s star variety with Zinfandel coming in a strong second, though the latter commands far less price per tonnage so continues to be outshined by Cabernet in vineyard acreage, save for some important exceptions.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

AUT12HEVTVCAB_2012 Item# 162095