This single-vineyard bottling showcases the stellar fruit of Hewitt Vineyard on Napa Valley's Rutherford bench. We harvest each vineyard section separately, as it reaches full ripeness, and adjust our winemaking to its character. Partial fermentation in new French oak barrels integrates tannins and develops plush texture. A high percentage of new French oak barrels complements the intensity of dark-fruit flavors.
"A soft and subtle red with dark-berry and cedar character. Hints of walnuts. Medium to full body, round tannins and a fresh and clean finish. Shows focus and balance. Very approachable now, but better in 2022." - James Suckling
"Blended of 96% Cabernet Sauvignon and 4% Petit Verdot aged 21 months in 85% new French oak, the 2015 Cabernet Sauvignon is deep purple-black in color and shouts of crushed blackcurrants with underlying blackberry pie, redcurrant jelly and preserved plums notes plus suggestions of wild thyme and underbrush. Full-bodied with a firm backbone of ripe, grainy tannins and oodles of freshness supporting the black fruit layers, it finishes long and earthy."" - Lisa Perrotti-Brown, October 29, 2018
Our 2015 Hewitt Cabernet Sauvignon is big and bold, with incredible depth, richness and opulence on the palate. The lush aromas and flavors explode into sumptuous blackberry, blueberry, black cherry and cassis, followed by hints of roasted espresso bean, dark mocha, and rum-raisin. Layered, intense, and inky, this wine is multi-dimensional with incredible persistence and density. Sure to age for many years, this is a wine that truly exemplifies both the personality of Hewitt Vineyard and the outstanding, concentrated depth and elegance of the 2015 vintage. Hewitt Cabernet Sauvignon is meant to be age-worthy, however, if you can't wait to drink it, we suggest decanting to allow the flavors to evolve and reveal their complexity and elegance.
Although in 2015 we received three-quarters of our normal rainfall, the cumulative effect of four years of drought in Napa Valley resulted in a light crop. However, the vintage made up in grape quality what it lacked in quantity. The small crop and dry, warm conditions promoted an early, condensed harvest that kept us hopping. At Hewitt, we began picking in mid-September and wrapped up the crush by early October. We were rewarded by balanced wines with highly concentrated flavors.
This outstanding vineyard site on the Rutherford Bench has yielded grapes for many celebrated Napa Valley wines since 1880. The current vines were planted in the well-drained alluvial soils from 1992 - 1998 and budded to Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. Hewitt Vineyard has the advantage of being close to the Mayacamas Mountains for sloping elevation, but not so close that the vines are shaded in the afternoon.
We hand sorted the grapes on tables twice: first as clusters to remove any leaves or inferior fruit and then, after destemming, as individual grapes. A portion of the must was fermented in new French oak barrels to integrate the tannins and enhance the plush texture of the wine. Three to five days of cold soaking before fermentation, followed by extended skin contact, developed the rich varietal character. Battonage (stirring) during malolactic fermentation in the barrel rounded acidity and softened the tannins. Three rackings during barrel aging naturally clarified the wine, and after blending, we bottled this perfectly balanced wine without fining.
Trevor grew up in nearby Sonoma County, one of the wine hubs of Northern California. Wine was a staple at his family dinner table, and he enrolled in the Viticulture and Enology program at the University of California, Davis. After an internship at Sonoma-Cutrer in 2003 and two consecutive harvest internships making sparkling wine at Gloria Ferrer, Trevor joined Moon Mountain Vineyard, a small, well-regarded organic vineyard in Sonoma, shortly after his graduation from UC Davis. In March of 2010, Trevor joined the winemaking team at Hewitt Vineyard and Provenance Vineyards and was appointed senior winemaker in 2015.
"From a winemaking standpoint, we have access to some of the best fruit in Napa Valley, not just from our estate in Rutherford, but also from Carneros in the south all the way up to Calistoga in the north. Our job is to make sure that each wine is balanced, complex, exciting and representative of its terroir."
|Oak Treatment||21 months, 100% French oak, 85% new barrels|
|Blend||96% Cabernet Sauvignon, 4% Petit Verdot|
|Case Production||1739 cases|