Philip Togni Cabernet Sauvignon (1.5 Liter Magnum) 1999 Front Label
Philip Togni Cabernet Sauvignon (1.5 Liter Magnum) 1999 Front Label

Philip Togni Cabernet Sauvignon (1.5 Liter Magnum) 1999

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1500ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
I was never as enthusiastic about the 1999 vintage for Napa Cabernet as some of my colleagues, and the late-released 1999 Cabernet Sauvignon Estate displays the green, herbaceous element that was one of my disquieting observations about this vintage when it was first reviewed. Still very young, with a deeper color than the 2007 with just a touch of lightening at the edge, it reveals notes of forest floor, roasted herbs, black currants, and a hint of mint. Medium to full-bodied, pure, and extremely youthful, it has another 20 years ahead of it.
WS 90
Wine Spectator
wine with a potent personality. Dark and intense, with a massive core of tannins lining the racy, herbaceous bell pepper, currant, earth, mineral and tar flavors. Has a good dose of cedary oak. Finishes with firm tannins and the need to rest, chained in a dark, cool space for a few years.
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Philip Togni

Philip Togni

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Philip Togni, California
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Philip Togni planted their first vines near the top of Spring Mountain in the Napa Valley in 1981. Those phylloxera vulnerable rootstocks have now gone, replanted in the early nineties. Philip Togni's first wines were Cabernet and Sauvignon Blanc in 1983, but they have now concentrated their efforts on a very ageworthy Margaux-type blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, all grown on the 25 acre parcel where the family lives. "Estate Bottled" is an important definition for Philip Togni, meaning that they grow all the grapes on land they own and make and bottle the wine with their own workers, totally free from outside influences.

There are three owners, Birgitta and Philip Togni, recently joined by their daughter Lisa. Birgitta specializes in the vineyard. Philip is a former student of Emile Peynaud at the University of Bordeaux where he earned the Diplôme National d’Oenologie many years ago while working as assistant Régisseur at Chateau Lascombes. Lisa, holding an MBA, with a background in the wine trade, has done harvests at Chateau Léoville-Barton and in Australia. Her plan is to take over the business during during the next few years.

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Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.

A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.

During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.

Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

DISTOGNIMG_1999 Item# 127264

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