(2007 Vintage) Comprised of 100% cabernet sauvignon, our Napa Valley Cabernet Sauvignon is crafted from grapes grown on our estate hillside vineyards (30%) in conjunction with grapes from other mature, high-quality, low-yielding Napa Valley cabernet vineyards located on the valley floor. We’ve found the resulting blend to produce a wine that displays a broad spectrum of aromas, flavors, and textures that cabernet can show in the Napa Valley. Even ripening conditions were the norm from the 2007 growing season. We harvested from the third week of September to the third week of October making it as close to an "average" harvest in terms of picking dates as you can get. With higher acid levels and lower sugar levels at the optimum stage of flavor development, the word, “balance”, best describes the overriding theme of the 2007 Cabernet Sauvignon. Following a seven-day fermentation, the wine was transferred to barrels before initiating the malolactic fermenatation; keeping the wine “dirty” when young greatly increased the impression of roundness and smoothness in the finished wine. The 2007 Napa Valley Cabernet Sauvignon was racked four times in the first year of aging to encourage aromatic and tannin development. It was aged a total of 18 months in a blend of French and American oak barrels. The wine is brimming with fruit aromas and flavors biased to the black fruit end of the cabernet spectrum: plums, blackberry, black currant. Rich and full-bodied on the palate, this cabernet drinks well on release but will soften and develop with additional age. For those who seek youthful fresh cabernet fruit aromas and a more structured wine, drink it from 2009 through 2013. If you prefer the less fruity, more developed bottle bouquet aromas and a softer, more velvety wine on the palate, drink it from 2014-2024.
Robert Parker(2008 Vintage) Rating: 90/100 - As reviewed by Robert Parker on 08/15/2011
Wine Spectator(2001 Vintage) Rating: 90/100 - As reviewed by Wine Spectator
Wine Spectator(1992 Vintage) Rating: 84/100 - As reviewed by Wine Spectator on 12/15/95