(2011 Vintage) Our sense is they are all very, very high quality; had abundant sunshine, cool evenings and a dry harvest season. The even weather patterns in late September allowed the Cabernet Sauvignon harvest to occur at a more relaxed pace, which is good for high-quality winemaking. While fermenting, our 2014 Napa Valley Cabernet Sauvignon lots were deeply colored, richly textured and thus showed great promise. The core of our Napa Valley Cabernet Sauvignon comes from three sites situated within the Oak Knoll, Rutherford and Oakville AVA's. The Oak Knoll Cabernet site exemplifies its provenance with incredible balance. It is not "over-the-top." The lot from the Rutherford AVA contributed richness and a regal Cabernet purity. Our Oakville District Merlot site again strutted its stuff, delivering deep color, high-quality grape tannin and aromatics. At harvest, clusters were field-sorted and then hand picked, and then at the winery hand-sorted (berry-by-berry) at an average of 25 Brix. Cold soaking for 2 days in open-top temperature-controlled fermenters developed color and flavor (in the absence of alcohol). Fermentation began spontaneously with prevailing yeasts and one daily punchdown kept the cap immersed in must, extracting superb flavor and structure. After inoculation with cultured yeasts and twenty-six days on their skins the must was gently pressed into French oak barriques at 5 brix where it completed fermentation. One Oakville District Merlot lot was used, adding really nice mouthfeel and mid-palate. Barrels were 100% French, 30% new, three-year air-dried, medium-plus toast and handbent by Cadus and Francois Freres in central France. Fourteen months barrel maturation with only one racking and one organic egg white fining integrated flavors and developed its wonderfully smooth mouth-feel.
Robert Parker(2013 Vintage) Rating: 89/100 - As reviewed by Robert Parker on 12/15/2015