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Spottswoode Cabernet Sauvignon 2010

Cabernet Sauvignon from St. Helena, Napa Valley, California
  • RP100
  • WS93
0% ABV
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Winemaker Notes

A bright ruby color invites you into black cherry aromas and flavors. The nose opens to blackberry, vanilla, dried leaves, toasted cedar, and a hint of graphite, and broadens to include strawberry, cassis and dark chocolate. The palate exudes young raw fruit, like a delicious berry compote. Surprisingly unctuous for this cool year with an attractive high-toned quality. Plush, structured tannins, great density and layers, a deep fruit core. Deftly balanced. A lovely integration of power and finesse.

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
Production in this cooler year than 2009 produced 2,586 cases and the blend was 92% Cabernet Sauvignon, 6% Cabernet Franc and 2% Petit Verdot. Consistently perfect from barrel and bottle multiple times, the 2010 is one of the recent blockbuster efforts from Spottswoode. Superb aromatics of spring flowers, blue and black fruits, forest floor and a touch of toast, are followed by a wine of exceptional intensity, texture, purity and a full-bodied finish with velvety, but noticeable tannins. This is still extremely young, but also remarkably impressive even though it is only six years of age. Expect this to hit its prime in about 10 years and last for at least 40.
WS 93
Wine Spectator
Notably rich and generous, with a complex array of dark berry, currant and cassis flavors, delivering subtle herb, spice and cedar notes and ending with a dash of loamy earth. Most impressive on the finish, which sails on and on. Best from 2014 through 2024.
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Spottswoode

Spottswoode Estate Vineyard & Winery

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Spottswoode Estate Vineyard & Winery, St. Helena, Napa Valley, California
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Spottswoode is a small, family-owned estate located on the western edge of St. Helena in the Napa Valley. The estate, which dates to the 1800s, includes classic formal gardens, pre-prohibition winery buildings and the 40-acre, organically farmed estate vineyard. Spottswoode focuses all of its attention on producing extremely limited quantities of two wines: Sauvignon Blanc and Cabernet Sauvignon.

St. Helena

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St. Helena is in the heart of the Napa Valley, nestled between Calistoga to its north and Rutherford on its southern border. On its western side, the Mayacamas Mountains guard it from the cooling effects of the Pacific Ocean; to its east stand the Vaca Mountains. In conjunction, these mountain ranges serve to lock in summer daytime heat. But in the evening, cool air from the San Pablo Bay funnels uo through the valley, creating very chilly nights. It isn’t uncommon for temperatures to drop 50 degrees, a shift that promotes the development of ideal ripeness and acidity balance in the grapes.

St. Helena contains a plethora of different soil types in a small area, which have been enhanced over centuries by rain runoff from both mountain ranges. Its vineyards cover a variety of terrain, spreading across the bucolic valley floor and its benchlands.

These ideal topographic and climatic growing conditions easily caught the attention of early winemaking pioneers. In fact, St. Helena is the birthplace of Napa Valley’s commercial wine industry. Dr. Crane founded his cellar in 1859, David Fulton in 1860 and Charles Krug in 1861.

Today there are no less than 400 separate vineyards planted within the 12,000 acres that make up the St. Helena appellation.

Revered most for its red wines based on Bordeaux varieties, the St. Helena appellation is also a source of superior Syrah, Zinfandel and Sauvignon blanc.

Cabernet Sauvignon

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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.

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

DOB127256_2010 Item# 127256