Winemaker Notes
Antaeus, the son of Water and Earth in Greek mythology, is the symbol of strength derived from the soil. So too this wine, deriving strength from the matching of site and grape on every part of our land. The aromatics are primarily Napa Cabernet, with all the richness that connotes; the body has Zinfandel's sensual fruit and fullness, but the finish comes through with the structured, sinewy aspect of the Bordeaux varieties. The 2006 Antaeus is composed of 57% Zinfandel, 30% Cabernet Sauvignon, 7% Petit Verdot and 6% Merlot. The intensity derived from red clay soils is here in full, while the coolness of our site provides the acid balance so essential to a wine's grace and longevity. Fermentations are non-inoculated, MLs are completed with proprietary bacteria and the aging is done primarily in French oak. All the best claimed for terroir or a sense of place is found in Antaeus
Professional Ratings
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Wine & Spirits
2007 Napa Valley Antaeus (Best Buy) Zinfandel brings out the delicate side of cabernet in this blend from the Seps's estate in the hills above Calistoga. Jerry Seps farms organically and ferments the wine without inoculated yeast, allowing the purity of the fruit character and the layers of earthy complexity to show through. The wine hits an astonishing balance in this vintage, rich without weight. And while I have notes on the multihued berry flavors, the floral scents of violets and Earl Grey tea, it's the texture that sets this wine apart, the love child of cabernet's growling tannins and zin's gentler caress. Not to be missed.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.