Kata Beckstoffer Bourn Vineyard Cabernet Sauvignon 2016 Front Label
Kata Beckstoffer Bourn Vineyard Cabernet Sauvignon 2016 Front LabelKata Beckstoffer Bourn Vineyard Cabernet Sauvignon 2016  Front Bottle Shot

Kata Beckstoffer Bourn Vineyard Cabernet Sauvignon 2016

  • JD96
  • JS95
750ML / 0% ABV
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Winemaker Notes

The 2016 Kata reveals yet another glimpse of the full potential of the Bourn Vineyard. The texture is velvety with tons of energy and vibrancy revealing delicate, fully mature tannins. The bouquet is a complex expression of blue and blackberries wrapped into lavender and Provencal herb notes with a backbone of cassis, chocolate and licorice.

Critical Acclaim

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JD 96
Jeb Dunnuck
From a rocky site just next to the Beckstoffer Dr. Crane Vineyard, on the outskirts of St. Helena, the 2016 Cabernet Sauvignon Beckstoffer Bourn Vineyard incorporates a solid chunk of Petite Sirah and was brought up in plenty of new oak. It offers a deep, powerful bouquet of blackberry and blueberry fruits as well as loads of graphite, pen inky, violets, burning embers, and crushed rocks. Full-bodied, ultra-pure, multi-dimensional, and incredibly layered, it's a pure, elegant Cabernet Sauvignon that would pass undetected in a blind lineup of top wine from the Graves region of Bordeaux. It's going to evolve gracefully for 20+ years.
Rating: 96+
JS 95
James Suckling
This is lean and bright with a solid core of blackberries, blueberries and hazelnuts. Full-bodied, foursquare and vivid. Shows the tightness and focus of the vintage. Drink now or hold.
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Kata

Kata

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Kata, California
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Kata flows from David Beckstoffer's vineyard expertise, his passion for the land and his connection to the Napa Valley, which is his home.The oldest son of grape grower Andy Beckstoffer, David was raised in the Napa Valley, where he developed a deep connection to the land and an intuitive ability to read a vineyard’s potential. Today, as President of Beckstoffer Vineyards, David stewards some of the most venerated vineyards in California. Kata is David's first winemaking venture.
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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.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

RPT35321405_2016 Item# 531426

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