Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Legacy Proprietary Red is a blend of 87% Cabernet Sauvignon, 8% Cabernet Franc and the rest Malbec and Petit Verdot was aged 26 months in 60% new French oak. Coming from high-elevation estate vineyards in Alexander Valley, especially the Jimtown Vineyard, the wine is beautiful, with fabulous concentration and purity, a dense purple color, a gorgeous blueberry and blackberry fruit nose, with licorice, camphor and graphite. The wine is full-bodied and opulent with wonderfully integrated, toasty new oak. Layered and rich, the wine can be drunk now or cellared for up to another 20-25 years. Kudos to South African winemaker Graham Weerts for his efforts with this offering.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.
In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.