2010 Cabernet Sauvignon
Winemaker Notes The 2010 Cabernet Sauvignon is ultra-concentrated both in the nose and on the palate with aromas of blueberry, dark plum and Black Mission fig followed by cardamom, nutmeg, graphite, tobacco and vanilla bean. The sweet tannins are intertwined with flavors of anise, caramel cream, spicy black pepper and crushed blackberries, contributing to the long, lush finish.
Winemaking Data Grapes were picked during the cool morning hours at an average of 24.6° Brix and hand-sorted before a cold soak of five days and stainless steel fermentation. The wine was aged for eighteen months in 45% new oak (57% French, 43% American) and 55% one- to two-year-old French oak before bottling in July 2012. The barrel coopers used included Ermitage, François Frères, Taransaud, Demptos (French and American), Canton (American) and Barrel Associates (American).
The 2010 growing season experienced earlier bud break than 2009, but flowering and veraison occurred up to two weeks later. A prolonged frost season lasted until the end of May followed by mild early summer temperatures. Veraison was 50% complete by mid-August and two heat spikes, the first in late August and the second at the end of September, helped to propel ripening. Temperatures in September and October were consistently on the warm side until rain in the third week of October.
Overall quality was exceptional despite initial concerns due to the cool growing season and late rains. Structure, color and fruit expression in the wines are truly balanced and some of the best over the last decade.
94 Points - Robert Parker, The wine Advocate
The 2010 Cabernet Sauvignon is beautiful. The 2010 possesses stunning textural depth and richness, not to mention phenomenal overall balance. (Dec. 2012)
Tasting Notes Download Tasting Notes (pdf)
Shop Current Releases
Blend and Grape Sources 92% Cabernet Sauvignon, 6% Merlot and 2% Petit Verdot from 100% estate-owned Napa Valley vineyards.
Appellation Napa Valley
Harvest Dates October 6-28, 2010
Aging/Cooperage 18 months in 45% new oak (57% French, 43% American) and 55% one- to two-year-old French oak.