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Rocca Family Vineyards Grigsby Cabernet Sauvignon 2012

Cabernet Sauvignon from Yountville, Napa Valley, California
  • JS93
  • WE91
  • W&S90
14.9% ABV
  • JS94
  • WE93
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14.9% ABV

Winemaker Notes

It shows gorgeous weight and density. The overall theme here is one of perfectly ripe dark red fruit, especially sweet black cherries, beautifully complemented by sophisticated spice and floral elements as well as prominent notes of vineyard dust and rock quarry dust. The quality of the vintage is particularly evident on the mid-palate, where tremendous richness perfectly matches the luscious black cherry flavors, and on a highly polished, silky smooth finish that seems to last forever. This is one that you'll be enjoying for a long, long time to come.

Critical Acclaim

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JS 93
James Suckling
A cool yet rich red with blackberry, mineral and lavender character on the nose and palate. Full body, firm tannins and a chewy finish. Needs two or three years to soften. Better in 2017.
WE 91
Wine Enthusiast
This wine opens in classically delicate characteristics of clove and cedar, as expressive as a forest floor. It then unveils a combination of red and black plum deftly sifted through soft layers of integrated oak and tannin.
W&S 90
Wine & Spirits
Black with the dense weave of broadcloth, this wine’s tannins provide shape and structure to the sweetness of its fruit. That cool, juicy sweetness carries a star anise–like spice, a parallel to Chinese beef dishes that live in a similar spice world.
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Rocca Family Vineyards

Rocca Family Vineyards

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Rocca Family Vineyards, Yountville, Napa Valley, California
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The idea for Rocca Family Vineyards began many years ago, in the minds of proprietors Mary Rocca and Eric Grigsby. Eric grew up with the stories of his father, a Tennessee farmer-turned-salesman, reminding him of their close connection with the earth and the bounty it bore. Mary, born in the rolling hills of northern California, spent many warm summer days working in her mother’s vegetable garden. Picking prunes and walnuts out of nearby orchards late each year inspired an awe for the bountiful harvest a carefully tended plot of land could produce. While launching their respective careers - Mary as a cosmetic dentist, and Eric as a physician - the pair dreamed of the day when they could re-establish this kind of connection with the land they loved.

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.

Yountville

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One of Napa Valley's most historic sub-appellations, Yountville spreads through some of the valley's ideal cooler sites and enjoys success with a handful of different and significant grape varieties.

Syrah competes strongly with Cabernet Sauvignon here for optimal vineyard real estate followed by Pinot noir, Pinot blanc and Sauvignon blanc.

This sub-AVA of Napa Valley is rich in the history that makes Napa Valley what it is today, and not just for red wines.

Moët & Chandon entered the California winemaking business via Yountville in 1973 with the establishment Domaine Chandon. Their goal has always been to produce top quality méthode champenoise sparkling wines.

Christian Moueix, originally responsible for managing Chateau Petrus and La Fleur-Petrus in Pomerol, arrived in Yountville in the early 1980s. He formed a partnership with Rohin Lail and Marcia Smith, inheritors of Napanook vineyard from their father John Daniel of Inglenook in Rutherford. In 1995 Moueix became sole owner of Napanook and chose the name Dominus, which today produces some of Napa’s highest scoring, age-worthy Bordeaux Blends.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 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 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.

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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RAE320203_2012 Item# 169687