Outpost Immigrant True Vineyard 2015
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Dunnuck
Jeb -
Parker
Robert
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Jeb Dunnuck
The Bordeaux blend is the 2015 True Vineyard Immigrant and it’s 39% Cabernet Sauvignon, 38% Merlot and 23% Cabernet Franc that’s from a very rock site on Howell Mountain that was planted in 2001 and 2002. Blackcurrants, blueberries, black cherries, exotic flowers, and spice all emerge from this medium to full-bodied, pure, beautifully seamless 2015 that has fine, fine tannin and a finish that won’t quit. Give this beauty 4-5 years and enjoy over the following 15-20.
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Robert Parker's Wine Advocate
Blended of 39% Cabernet Sauvignon, 23% Cabernet Franc and 38% Merlot, the 2015 True Vineyard Immigrant gives a deep garnet-purple color and is scented of black and red currants, black berries and beef drippings with touches of dried Provence herbs, underbrush and garrigue, plus touches of pencil shavings and lavender. Medium to full-bodied, the palate is vibrant and refreshing, with a great core of youthful, crunchy fruit structured by ripe, grainy tannins, finishing with a lovely herbal lift. 258 cases produced.
Other Vintages
2014-
Parker
Robert
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Parker
Robert
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Parker
Robert
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.
Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).
With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.
The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.
Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.