Winemaker Notes
Try this wine with game meat like duck, venison or veal. Winery Chef Chris Kennedy also recommends breaded white meat cutlet with olive oil and arugula or grilled portobello mushroom.
Blend: 57% Cabernet Sauvignon, 27% Merlot, 8% Malbec, 7% Petit Verdot, 1% Cabernet Franc
Professional Ratings
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James Suckling
A ripe red blend that has aromas of baked cherries, roasted strawberries, mint chocolate and hazelnuts. Full-bodied, lightly grainy and tasty. Cabernet sauvignon, merlot, malbec, petit verdot and cabernet franc.
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.
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.