91/pts – Jeb Dunnuck
Optimal conditions for fermentation and barrel aging produced a dark ruby wine with inviting aromas of cinnamon, blueberry, blackberry, vanilla, and
cedar. A juicy mid-palate shows flavors of cherry and layers of texture. The natural sweetness of the fruit balances the bright acidity and follows through to the lingering coffee and vanilla cream-laced finish.
91/pts – Jeb Dunnuck
The fruit for this vintage was chosen from our premier vineyard sites throughout the Napa Valley, mainly the Rutherford and Oakville appellations. The bright, ripe fruit and substantial mouthfeel that characterize this complex bottling are a direct result of the meticulous care and attention to detail paid by our vineyard workers to the vines.
The season began with rain that refilled reservoirs and replenished soils, a welcome relief after an extended drought. Harvest started early at a normal pace in many regions and then progressed rapidly during a heat wave in late August and early September. Cooling temperatures in mid-September slowed the harvest and allowed red grapes to ripen gradually. The grapes were hand harvested at night, carefully sorted in the vineyard, then brought to the cellar and destemmed. Following a cold soak, fermentation occurred at a high temperature to ensure maximum extraction was achieved. The wine was racked to 50 percent new American oak barrels, where it was aged for 18 months prior to bottling.
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