Winemaker Notes
Aromas of California bay leaf, dark plum, and cherry mingle with subtle hints of molasses and clove. On the palate, bright acidity brings energy to notes of raspberry and plum skin, supported by moderate tannins and a lively, balanced finish.
This wine pairs well with fatty dishes, which will highlight its fine grained tannins and herbal notes. Winery Chef Chris Kennedy recommends fire roasted dishes and grilled or braised red meats.
Professional Ratings
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James Suckling
A medium-bodied, well-balanced and slightly restrained red that bucks the Napa norm and offers more fresh acidity and bright fruits than richness and chocolate. So appetizing, well-balanced and food-friendly, offering aromas of raspberries, black cherries, bay leaves and some black olives on nicely supportive tannins and good fruit acidity. Drink now or hold.
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.
As one of Napa’s coolest sub-appellations, the area begs for diversity among its vineyards. Merlot and Chardonnay firmly compete with Cabernet Sauvignon for a place here. Some of Napa’s best Zinfandels also come from the Oak Knoll District.
Situated far in Napa’s southern end, Oak Knoll receives a strong cooling influence from both the San Pablo Bay and the Pacific Coast’s evening fog and breezes. Summer days are warm but on average ten degrees cooler than in St. Helena farther north up the valley; summer nights are chilly. A long growing season promotes for leisurely ripening of grape berries, resulting in an impressive balance of sugars, phenols and acidity.
Notable producers include Trefethen, one of the appellation’s oldest wineries, Robert Biale, legendary Zinfandel producer and Lewis Cellars, a family-run, hands-on establishment.