Rocca Family Vineyards Collinetta Cabernet Sauvignon 2010
Critical AcclaimAll Vintages
In 1999, that dream came to fruition. A three-year search for the perfect vineyard finally yielded results: a 21-acre vineyard nestled deep in the heart of the Napa Valley, where the pair had made their home for over a decade. After renaming the new parcel The Grigsby Vineyard, Mary devoted her full attention to the new project, while Eric continued to cultivate a career as one of the nation’s most respected pain management physicians. Mary’s first years in the wine business were hectic, to say the least: With four children under the age of 13, a family grocery store on the West Marin Coast to manage, and the steep learning curve of running the world-class Grigsby Vineyard, just keeping it all together was an achievement in itself.
Mary called upon renowned winemaker Celia Welch Masyczek to produce the label’s first vintages. The debut bottling was the 2000 Syrah, a varietal which to this day garners praise and awards for the Rocca family. But Rocca really got on the map in 2002, when its Grigsby Vineyard Cabernet Sauvignon came in #1 in a blind tasting of 12 Rising Star Cabernets at the Vintners Club tasting in the U.S. Later, the wine was taken with a group of 12 other Cabernets to show in France's 12 Best Cabernets from California. It came in #1 over there as well. Finally, those same 12 Cabs had another blind tasting competition in SF to see how they would rank by American consumers. We came in #1 again! Rocca’s star was rising fast.
The following year, Mary purchased the 11-acre Colinetta Vineyard, planted on a small hill in the Coombsville Appellation, several miles east of downtown Napa. These two vineyards produce some of the Valley’s finest winegrapes, and in turn, some of the Valley’s finest wines. In 2008, Celia passed the winemaking baton to Paul Colantuoni, who has continued to produce world-class wines under the Rocca label. His non-interventionist approach to winemaking allows the unique characteristics of each vineyard, and each growing season, to shine.“These sites have all of the pieces in place to make world-class wine, so my job is mainly to stand out of the fruit’s way,” he says.
Years of accolades in the press and popular opinion have established Rocca as one of the industry’s finest wine producers, a reputation the team is happy to uphold.
Situated in the southeastern corner of Napa Valley in the Vaca range, the vineyards of the Coombsville AVA enjoy a long growing season mitigated by cool, San Pablo Bay fog.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.
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.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.