(From 2013 Vintage) The fruit for this wine comes from both our sustainably farmed vineyard in Rutherford, and from local Napa Valley vineyards. Each vineyard block was harvested and made into an individual lot representing that block. The wines were pressed off the skins from 10 to 20 days after crushing. Blending generally takes place between January and April of the year following harvest.
(From 2013 Vintage) Honig Cabernet Sauvignon offers plenty of ripe, wild berry and plum aromas and flavors, framed by vanilla, spice, and toasty oak. Lush mid-palate tannins flow into a lengthy finish accented by bright fruit.
Connoisseurs' Guide to California WinesAlthough leading with appealing, medium-deep aromas of ripe currants and forest-floor spice, this bottling wanders just a bit off the track as its likeable fruit loses a step and is passed at the finish by coarsening tannins. To be sure, time is required, and four or five years is the minimum wait, but we would be more comfortable about setting a few bottles aside if it showed a bit more fruity stamina.