Spring Mountain Vineyard Reserve Cabernet Sauvignon 1996
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Robert
Parker -
Wine
Spectator
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Winemaker Notes
Blend: 81% Cabernet Sauvignon, 16% Merlot, 3% Petit Verdot
Professional Ratings
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Robert Parker's Wine Advocate
In 1996, a reserve cuvee had been produced, although it had not been named when I visited the winery. The 1996 Premier Reserve/Cellar Selection (850 cases from a blend of 81% Cabernet Sauvignon, 16% Merlot, and 3% Petit Verdot) boasts an opaque purple color, followed by a textbook California Cabernet nose of mint, black currants, tobacco leaf, and spice. Dense, with dazzling fruit extract, full body, layers of concentration, moderate tannin, and a hefty, long but well-balanced finish, this appears to be slightly superior to the regular bottling, but it is in need of 4-5 years of cellaring. It should keep for 20-25 years.
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Wine Spectator
Shows off minty herb and fresh earthy currant aromas, with the flavors carrying over to the palate, where the texture is smooth midpalate, then firms up with well-structured tannins. Aging nicely.--1996 California Cabernet retrospective.
Other Vintages
1997-
Wine
Spectator
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.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.