The Epitome of a vintage—an ideal example or embodiment, created only in exceptional years. In 2010, our winemaking team was drawn to the fruit bestowed by block three of our Cornerstone Vineyard, set along the northeastern border of the renowned Stags Leap District. Unique in character and rare in number, we release this very special wine in celebration of our 35th anniversary. Each bottle is showcased in its own collector’s case.
Block Three of our Cornerstone Vineyard was exclusively selected to tell the story of the 2010 vintage through this stellar bottling. Situated on the northernmost edge of the Stags Leap District, this vineyard is densely planted and the vines are trained low to the ground, in order to produce low yields with optimal, even ripeness.
Harvest & Winemaking
The 2010 vintage was cooler than usual during the growing season, but ended with a heat wave. As a result, our Cabernet was harvested at an optimal level of ripeness in mid-October. The wine was fermented in French oak puncheons, with punchdowns done daily by hand. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 65% new French oak barrels for aging. The wine was aged in barrel for a total of 18 months before bottling.
This intense, opaque ruby wine offers a rich and enchanting nose, teeming wtih aromas of ripe red raspberry, fresh blackberry and cassis, woven beneath elegant layers of fine baker’s cocoa, spun sugar and subtle ground clove. Opening smoothly, with a rush of luscious blackcurrant and black raspberry pie, the velvety palate is supple and balanced by touches of sweet cinnamon and nutmeg, plush tannins and a hint of graham cracker crust on the lasting finish.
Deep and concentrated, the 2010 Epitome Cabernet Sauvignon would make an exquisite accompaniment to a number of beautiful meals, including braised pork shoulder with seasonal vegetables or pan-roasted duck breast with wild mushroom risotto. This exclusive bottling would also pair well with aged Mahón, a hard, flavorful cow’s milk cheese from Spain, for an unforgettable cheese course.