Winemaker Notes
Complexity, concentration, and cohesiveness are hallmarks of Elivette with layers upon layers of aromas and flavors slowly peeling open as the wine evolves in the glass. 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.
Blend: 71% Cabernet Sauvignon, 20% Cabernet Franc, 7% Merlot, 2% Petit Verdot
Professional Ratings
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Wine Spectator
A lush, dark and winey style, with waves of mulled black currant and plum reduction dotted with cocoa, sweet tobacco and singed alder. A nice loamy edge on the finish lends contrast to the fruit. Approachable now and for the hedonist crowd, but has the stuffing to age nicely as well. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Drink now through 2038.
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.