(From 2010 Vintage) Our hillside and valley floor estate vineyards in Wooden Valley are at elevations of 700 to 1000 feet. Soil types on the ranch which are similar to the Rutherford Bench and the mountainous regions of Howell Mountain, Pritchard Hill and Mount Veeder called for several different clones of Cabernet Sauvignon on a number of different rootstocks upon planting in 1986. The vines are dry-farmed and vertically trellised. Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate. The wine is racked into 70% new French oak barrels for a period of 34 months. The wine is lightly filtered and then bottled.
The 2005 Altamura Napa Valley Cabernet Sauvignon has quickly become one of my favorite wines from our Estate Vineyards. The wine is extremely concentrated, rich and polished with a complex core of black fruit. The deep hues of black cherry are a precursor to the flavors of blackcurrant, coffee, licorice, cocoa and cedar. The soft and well integrated tannins carry and hold these textures and flavors into a long and lingering finish.
Wine Spectator - 31 May 2009 ALTAMURA Cabernet Sauvignon Napa Valley 2005 Score: 93 Release Price: $75 A ripe, juicy mix of black cherry, wild berry, plum and currant, this firms up midpalate and holds its focus, revealing greater depth and complexity and ending with a nice tight, tannic backbone. Drink now through 2016. 4,100 cases made. –JL