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.
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. Five to seven days of cold soaking before fermentation, followed by extended skin contact, developed the rich varietal character. Bâtonnage (stirring) during malolactic fermentation in the barrel rounded the tannin profile and softened acidity. Two to three rackings during barrel aging naturally clarified the wine, and after blending, we bottled this perfectly balanced wine without fining.
"A very typical Napa red with blackcurrant, chocolate and some cedar. Medium to full body with creamy tannins. Round. Dusty. Fruity and juicy. Very drinkable now, but give it a year or two.” - James Suckling
“Composed of 92% Cabernet Sauvignon and 8% Petit Verdot, the 2017 Cabernet Sauvignon was aged for 22 months in French oak, 85% new. Deep garnet-purple in color, it bursts from the glass with bold scents of crème de cassis, Black Forest cake and blackberry pie with hints of licorice, tar, new leather, Indian spices and potpourri plus a touch of clove oil. The full-bodied palate is a peddle-to-the-metal blockbuster, exploding with baked black fruit and exotic spices, framed by velvety tannins and plenty of freshness, finishing fantastically long and spicy. 3,054 cases were made.” - Lisa Perrotti-Brown MW
“The 2017 Cabernet Sauvignon is a big, plush wine. Raspberry jam, white chocolate, blood orange and sweet spice give this unctuous, flamboyant Cabernet tons of immediacy and overall appeal. This is an especially extroverted Cabernet done in a style that turns the volume up to eleven, or more.” - Antonio Galloni, March 2021
Our 2017 Hewitt Cabernet Sauvignon is opulent with a modern sensibility and approachability. There are layers of depth with incredible generosity and unctuousness on the palate. The alluring vibrant aromas and flavors invite you to enjoy macerated blackberry, black cherry and black currant characters, supported by hints of dark cola bean, vanilla, espresso, and rum-raisin. Multi-layered and complex, on the palate you’ll find rich, ripe, dense, dark blueberry, dark plum and blackberry fruit, finishing with a mouthwatering line of acidity and a focused persistence and density. Incredibly drinkable now but also age worthy, this is a wine that truly exemplifies both the personality of Hewitt Vineyard and the tremendous concentration and intensity of the 2017 vintage. The finish is long and inviting with plush velvety-textured tannins. Hewitt Cabernet Sauvignon is crafted to be cellar-worthy, however, if you can’t wait to enjoy a glass, we recommend decanting to allow the fullest expression to evolve and reveal itself within the glass.
The 2017 vintage in the Napa Valley was certainly memorable, and was smaller yielding, but high in quality. The region enjoyed much needed rain during the winter months, ending the historical drought. A short period of warmer than usual temperatures during Labor Day weekend accelerated harvest for early ripening grapes varieties, resulting in an intense and, at times, unpredictable harvest, with a riper fruit character. Though yields were lower than usual, the wines show exceptional flavor intensity and growing conditions were perfect for producing a Cabernet Sauvignon with beautiful fruit and tremendous concentration of flavors, highly saturated color, and plenty of complexity.
This outstanding vineyard site on the Western Rutherford Bench has yielded grapes for many celebrated Napa Valley wines, dating back to 1880. The current vines were planted in the well-drained alluvial soils from 1996 - 2002 and budded to Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. Hewitt Vineyard has the advantage of being near the Mayacamas Mountains for a slight sloping elevation, but not so close that the vines are shaded in the afternoon.
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."
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