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Mt. Brave Cabernet Sauvignon 2010

Cabernet Sauvignon from Mt. Veeder, Napa Valley, California
  • WS92
  • JS92
0% ABV
  • RP95
  • WW94
  • WE95
  • RP93
  • V93
  • WS92
  • RP92
  • W&S91
  • JS90
  • RP93
  • W&S92
  • WE91
  • RP92
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Winemaker Notes

Mt. Brave's 2010 Cabernet Sauvignon has a full and rich texture that mingles with the aromas of violets and flavors of raspberries, blueberries and a touch of vanilla. Combined with mountain tannins that are massaged into an approachable, mouth-filling crescendo, the finish culminates with notes of mountain shale.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
Deceptively complex, this succeeds with a supple texture and a graceful mix of currant, blueberry, spice, crushed rock and subtle licorice notes, gliding along on the finish.
JS 92
James Suckling
Aromas of chocolate mousse and currants with hints of flowers. Full body with silky tannins and a chewy finish. A big but lively red. Better in 2017.
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Mt. Brave

Mt. Brave

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Mt. Brave, Mt. Veeder, Napa Valley, California
Mt. Brave is a tribute to the pioneering spirit of those who settled the rugged terrain of Mt. Veeder during the 1800s and an homage to the Wappo Indians, "the brave ones," who were the original inhabitants of this extraordinary place. The Mt. Brave Vineyard, once the Chateau Potelle Vineyard, was established decades ago at elevations ranging from 1,400 to 1,800 feet. While Mt. Veeder is cool, Mt. Brave sits above the fog line, with morning sun warming the grapes each day. Soils are a sparse, gravelly loam. Nutrients and minerals are scant, resulting in tiny berries with concentrated and complex flavors. At harvest, small lug boxes must be carefully moved up and down the steep slopes to protect both vines and vineyard workers.

Mt. Veeder

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Centered at the peak for which it is named, Mount Veeder is Napa’s largest sub-AVA. But even though the entire appellation spreads over 16,000 acres, vineyards cover a mere 1,000. Scattered among Douglas firs and bristlecone pines, Mount Veeder vineyards extend south from the upper elevations of the Mayacamas Mountains—the highest point at 2,400 feet—to the border of the Carneros region. Twenty-two wineries produce wine from Mount Veeder fruit.

Winemaking began early in this appellation. In 1864, Captain Stelham Wing presented the first Mount Veeder wine to the Napa County Fair; it came from today’s Wing Canyon Vineyard. Prohibition, of course, halted winemaking and viticulture wasn’t revitalized until the founding of Mayacamas Vineyards in 1951 and Bernstein Vineyards in 1964.

The Bernstein Vineyards was actually home to the first Petit Verdot in California, planted in 1975. Today most of the Petit Verdot in Napa Valley originates from this vineyard.

Rocky volcanic clay and ancient seabed matter dominate Mount Veeder soils—perfect for Bordeaux varieties. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot enjoy spectacular success. These varieties produce wines rich in brambly blackberry and black cherry fruit with herbal and floral aromatics. Structures are moderate to assertive and wines have great staying power.

Chardonnay from Mount Veeder is lush, full and balanced mineral and fresh citrus flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

EDV31400106_2010 Item# 127520