Positioned in the heart of Napa Valley, the Rutherford appellation enjoys sun exposure, climate and soils well suited to Cabernet Sauvignon. The significant percentage of new barrels wove oak complexity through the dark-fruit flavors. While this wine's dynamic tannin structure promises excellent aging potential, it is approachable and food friendly in its youth. Splashes of Malbec and Petit Verdot deepened the color and added violet and plum notes.
"Blended of 96% Cabernet Sauvignon, 2.5% Cabernet Franc, 1% Malbec and 0.5% Petit Verdot aged for 22 months in 35% new oak (95% French and 5% Hungarian), the deep garnet-purple colored 2016 Rutherford Cabernet Sauvignon sings of crushed red and blackcurrants, black berries and menthol with touches of fragrant earth, violets and black tea plus a waft of cigar box. Full, firm and grainy, the palate delivers plenty of harmony and depth with a long earthy finish." - Lisa Perrotti-Brown, October 29, 2018
Our 2016 Rutherford Cabernet Sauvignon reveals its provenance with layers of fresh, delicate, dark berry fruits. Aromas of blackberry, mulberry, boysenberry, and black currant are present on the nose along with seductive savory notes of potpourri and rosemary. On the palate there is a darker brooding brambly berry fruit supported by pleasing sweet baking spice notes of cinnamon, cedar and clove that surround the core of black currant, chocolate covered cherries and cassis. The depth of flavor culminates in a finish with earthier black tea, bittersweet chocolate, graphite and espresso notes. The firm cocoa-powder tannins; a signature of Rutherford dust character; enhance the velvet texture and well-balanced structure, providing a mineral rich finish, as well as giving this Cabernet its cellar worthiness.
The extended drought was beginning to cause real concern as the 2016 growing season kicked off, but some welcomed winter rain hinted at the relief to come. After a relatively dry January we enjoyed significant rainfall in February, along with mild temperatures. Bud break was early, but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than 2015, right around Labor Day, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. A traditionally sized harvest followed the lighter showing of 2015, and the extended mild season helped to balance the acids and add complexity to the layers of flavors. Considered a perfect harvest and a winemaker's dream vintage, conditions were perfect for producing a Cabernet with beautiful fruit as well as tremendous concentration of flavors, highly saturated color, and layers of complexity.
After hand harvesting the fruit, we hand sorted the clusters and then, following destemming, hand sorted the individual grapes to assure the highest quality. To gently extract opulent color and flavors from the skins, we cold soaked the partially crushed grapes for three days. Two to three weeks of post-fermentation skin contact; the length depending on varietal and vineyard personality; developed varietal expression. In-barrel malolactic fermentation rounded the mouthfeel and small amounts of Cabernet Franc, Malbec and Petit Verdot broadened the spectrum of aromas and flavors.
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||22 months in French (95%) and Hungarian (5%) oak barrels, 35% of which was new oak|
|Blend||96% Cabernet Sauvignon, 2.5% Cabernet Franc, 1% Malbec, 0.5% Petit Verdot|
|Case Production||16525 cases|