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Flat front label of wine

Spring Mountain Vineyard Elivette 2005

Bordeaux Red Blends from Napa Valley, California
  • WW95
  • WE93
  • CG90
14.2% ABV
  • JS96
  • WE94
  • WW93
  • WE93
  • W&S93
  • RP90
  • W&S94
  • WS91
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14.2% ABV

Winemaker Notes

Rich depth of color and aromas of spices and concentrated candied fruit layer with raspberry, cherry, cassis and currant. Finely integrated oak aromas marry and intertwine the fruit to add complexity and depth. The wine is full and rich on the attack with dense coated tannins. Darker flavors of cocoa and espresso emerge to add even greater variety to the experience. As the wine opens, more and more intriguing elements unfold like hints of anise, toasted almonds, raspberry jam and a mineral earthiness. The mid-palate is weighty and chewy. The finish is long and complex. The 2005 will age gracefully for 10 to 20 years. In its youth, it will benefit from decanting.

Critical Acclaim

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WW 95
Wilfred Wong of Wine.com
The 2005 Spring Mountain Vineyard Elivette is a beautiful blend of Bordeaux grape varieties. Complex and elegant, this wine is at its peak now. Showing complex red and black fruit, with accents of cocoa powder and mineral, its intricate nuances pair it well with pan-seared loin lamb chops. (Tasted: January 12, 2017, San Francisco, CA)
WE 93
Wine Enthusiast
An impressive young Bordeaux blend, mainly Cabernet Sauvignon, that shows impeccably ripe, clean fruit but also the hard tannins of its famous mountain. Thoroughly dry, its astringency cannot mask an eruption of blackberries and black currants, accented by smoky oak. Give this lovely wine a good five years to begin to mature.
CG 90
Connoisseurs' Guide
81% Cabernet Sauvignon; 7% Petit Verdot; 7% Cabernet Franc; 5% Merlot. Here is a nice reminder that extract and depth are not always synonymous with overly flamboyant oak and unrestrained ripeness, and, while it is not at all stinting in depth or rich fruit, this bottling exhibits a bit of sophistication that sets it apart. Nicely balanced, slightly supple in feel and fit with especially well-tailored tannins, it is an enjoyable and cellar- worthy wine.
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Spring Mountain Vineyard

Spring Mountain Vineyard

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Spring Mountain Vineyard, Napa Valley, California
Image of winery
The new Spring Mountain Vineyard was once three separate properties each with its own vineyard and winery: Spring Mountain Vineyards (Miravalle) 257 acres, Chateau Chevalier (Chevalier) 120 acres, and Draper Vineyards (La Perla) 435 acres.

The upper most property on the estate, La Perla, was founded in 1873 by Charles Lemme and expanded by the Schilling Spice family. Originally 285 acres it had the first Cabernet Sauvignon planted on Spring Mountain. The old winery remains today along with much of its original equipment and horse drawn carriages and wagons. Immediately below La Perla, and eventually added to it was the first vineyard planted by Fredrick and Jacob Beringer in 1882. These terraced hillsides were planted in a wide assortment of grape varieties to support the Beringer brothers fledgling winery.

Adjoining to the north of the Beringer vineyard was a Frenchman, Fortune Chevalier, whose stone winery, Chateau Chevalier, was making wine in 1891. And finally, next door to Chevalier was Tiburcio Parrott who grew olives, citrus and grapes. Parrott built a grand home on the estate which he named Miravalle.

Napa Valley

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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.

Bordeaux Blends

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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/or 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.

In the Glass

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. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

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 Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

YNG139325_2005 Item# 112884