The Mascot 2010
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Notes of graphite, cedar, and forest floor are ever-present on the nose. On entry the wine is brought into focus seamlessly through a fine lens of acidity, lending energy and freshness to power and structure. Soft yet supple tannins expand out horizontally on the palate, resolving into an extremely long finish.
The Mascot is a Napa Valley Cabernet Sauvignon made from distinct hillside vineyards: specifically, the younger vines of Harlan Estate, BOND, and Promontory. Founded by Will Harlan, it began as a small, informal project shared among the family, the winemaking team, and a handful of close friends. Drawing fruit from recently replanted blocks within the vineyards, The Mascot reveals its distinguished pedigree while offering insight into the evolution of its parent properties: a youthful promise of their future.
Each of the three "parent" properties contributes components to The Mascot, and the winemaking teams - led by Cory Empting, Director of Winegrowing for the family domain - work collaboratively to weave together the final blend. Depending on the vintage, The Mascot is composed of 85-95% Cabernet Sauvignon, along with small quantities of Cabernet Franc, Merlot, and Petit Verdot.
From the start, the principal characteristic of The Mascot was vigor tempered by approachability. They decided to mature the wine a little longer, so that, upon release, it was delicious to drink and intensely vibrant, with the force and depth that enabled extended aging—a wine to enjoy viscerally and without excessive reverence. In short, the perfect wine to share among friends and family.
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.