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Rocca Family Vineyards Tesorina 2013
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.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.
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.
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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.