Spring Mountain Vineyard Elivette 2018
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Complexity, concentration, and cohesiveness are hallmarks of the 2018 Elivette with layers upon layers of aromas and flavors slowly peeling open as the wine evolves in the glass. Both the pedigree of our estate, along with the exceptional 2018 vintage are on full display with this wine. Aromas of red and blue fruits mingle with earthy forest floor, dried tea leaves, and dried fruit. As the wine further opens, tobacco leaf, violets, black currants, and sage evolve into dusty sweet sandalwood and cocoa spice. On the palate, the youthfulness of this wine initially shows tight, dark bitter cocoa before opening into earthy blue fruits, fresh fig, and dried rose petals. Structurally, the wine is broad across the palate with a lingering finish of cedar and spice. With proper cellaring this wine should age gracefully for many years to come but with proper decanting is ready to drink now.
Blend: 65% Cabernet Sauvignon, 18% Cabernet Franc, 7% Petit Verdot, 6% Merlot, 4% Malbec
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Wine Spectator
Offers a densely packed yet energetic mix of sweet bay leaf, violet, cassis, plum and loganberry notes all driving through nicely, carried by sleek yet persistent structure through the detailed, mineral-edged finish. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec. Best from 2022 through 2036.
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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.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.