Sloan Proprietary Red 2004 Front Label
Sloan Proprietary Red 2004 Front LabelSloan Proprietary Red 2004  Front Bottle Shot

Sloan Proprietary Red 2004

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750ML / 0% ABV
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Winemaker Notes

Not much has changed at Proprietor Stuart Sloan's vineyard since his brilliant debut vintage of 2000. From his thirteen acres of gently sloping hillside vineyards, his winemaker Martha McClellan and the globe-trotting Michel Rolland turn out 600 cases (with a potential 1,000 cases in the future) of splendid Cabernet Sauvignon. The wines have some Merlot (which they barrel-ferment in very small lots) and Cabernet Franc in the blend, but the wine is dominated by at least 80% Cabernet Sauvignon in every vintage. These wines have been extraordinary from the beginning and are clearly meant for serious cellaring. Kudos to Stuart Sloan, his winemaker Martha McClellan, and of course, his superstar viticulturalist David Abreu, and consulting oenologist Michel Rolland.

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
The 2004 Sloan’s spectacular inky/purple/garnet color is followed by notes of high quality espresso roast, chocolate, black currants, truffles and a striking minerality. Full-bodied and super-rich with that roasted character that one finds in Cote Rotie and some of the great Haut-Brions from Pessac-Leognan, this full-bodied, rich 2004 is a super-star of the vintage. Although the tannins are elevated, they are extremely sweet and well-integrated. This spectacular 2004 is performing even better now than it did following bottling. It is also one of the more developed and evolved vintages of Sloan, no doubt because that was the nature of the 2004 vintage. Drink it now and over the next two decades.
WS 96
Wine Spectator
Dark, rich and concentrated, with great structure, depth and complexity, offering tiers of spicy currant, blackberry, sage, herb and pleasant mineral notes. The tannins are firm as well, giving this an excellent framework.
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Sloan

Sloan

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Sloan, California
Sloan Winery Image

Perched on the eastern hills of Rutherford across 40 spectacular acres, overlooks the Napa Valley floor at elevations ranging from 875 to 990 feet above sea level. The 13 acres under vine were planted in 1997 on a mineral-rich, porous soil of fractured volcanic rock and sandy loam. The perfect blend of white tufa soil, a cool marine influence, and generous sun exposure forms the ideal site for growing fruit of a distinct quality and crafting exceptional wines that are compelling expressions of these elements.

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Rutherford Wine

Napa Valley, California

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The Rutherford sub-region of Napa Valley centers on the town of Rutherford and covers some of Napa Valley’s finest vineyard real estate, spanning from the Mayacamas in the west, to the Vaca Mountains on the other side of the valley.

Inside of the Rutherford AVA, bordering the Mayacamas, is a stretch of uplands called the Rutherford Bench. (These bench lands technically run the length of Oakville as well). Mountain runoff creates deep, well-drained, alluvial soils on the bench, giving vine roots plenty of reason to permeate deep into the ground. The result is wine with great structure and complexity.

Rutherford Cabernet Sauvingons and Bordeaux Blends garner substantial attention for their enticing fragrances of dusty earth and dried herbs, broad and juicy mid-palates and lush and fine-grained tannins. The sub-appellation claims some of the valley’s most prized vineyards today, namely Caymus, Rubicon and Beckstoffer Georges III.

It is also home to Napa’s most influential and historic personalities. Thomas Rutherford, responsible for the appellation's name, made serious investments here in grape growing and wine production between the years of 1850 to 1880. Gustave Niebaum purchased a large swath of land and completed his winery in 1887, calling it “Inglenook.” Today this remains the oldest bonded winery in California. Georges Latour founded Beaulieu Vineyard in 1900, making it the oldest continuous winery in the state. Latour also hired the famous enologist, André Tchelistcheff, a man credited for single-handedly defining the modern Napa winemaking style.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CSI100626_2004 Item# 100626

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