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Trinchero Haystack Vineyard Cabernet Sauvignon 2010

Cabernet Sauvignon from Napa Valley, California
  • RP91
  • WS90
14.8% ABV
  • W&S93
  • WE90
  • WS91
  • RP91
  • WE90
  • RP93
  • WE93
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14.8% ABV

Winemaker Notes

Haystack Cabernet is true to its mountain origins, with intense purple color and violet and mocha aromatics, yet is surprisingly approachable. BBQ figs, grilled plums and ripe fruit flavors with hints of vanilla and baking spice are reminiscent of freshly baked blueberry muffins. In 2010 this wine showed rounder tannins than in the past, yet it should also have incredible ageability too.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2010 Cabernet Sauvignon Haystack, from a site on Atlas Peak, comes across as quite clenched and compact. While that is typical of mountain wines, especially in this vintage, most 2010s have a little more mid-palate pliancy. Frankly I am not sure the direction the 2010 is headed. I don’t see enough fruit to be able to stand up to the formidable tannins. Grilled herbs, licorice, game, scorched earth, dark red fruit and smoke are some of the notes that emerge from this reluctant, austere Cabernet Sauvignon. Anticipated maturity: 2020-2030.
WS 90
Wine Spectator
A chewy, gutsy style, for fans of gripping tannins. For all the muscle, this nevertheless features plenty of extracted dark berry, mocha, cedar and crushed rock nuances. Be patient. Best from 2015 through 2027.
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Trinchero

Trinchero Napa Valley

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Trinchero Napa Valley, Napa Valley, California
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The Trinchero family has been making wine in the Napa Valley since 1948, and Trinchero Napa Valley serves to honor the legacy of founder, Mario Trinchero. Wines bearing the Trinchero Napa Valley label are luxury-class, predominantly single-vineyard, wines from their Napa Valley estates. Each is painstakingly handcrafted and produced in limited quantities. They source their grapes from 100 acres of estate vineyards in prime Napa Valley appellations, including St. Helena, Mount Veeder, Rutherford and Atlas Peak.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG405925_2010 Item# 139613