This single-vineyard bottling showcases the stellar fruit of Hewitt Vineyard on Napa Valley’s Rutherford bench. We harvest each vineyard section separately, as it reaches full ripeness, and adjust our winemaking to its character. Partial fermentation in new French oak barrels integrates tannins and develops plush texture. A high percentage of new French oak barrels complements the intensity of dark-fruit flavors. This deeply flavored, full-bodied wine pairs elegantly with boldly flavored entrées, aged cheeses or whatever excites your palate.
Barrel Aging: 21 months, 100% French Oak (75% New Barrels)
Varietal Composition: 100% Cabernet Sauvignon
Production: 2,300 cases
"Hewitt's 2014 Cabernet Sauvignon is loaded with plum, blackberry, red cherry jam, grilled herbs, lavender bittersweet chocolate, licorice and spice. Plush, deep and super-concentrated, the 2014 hits the palate with tons of depth and intensity. The firm tannins convey plenty of the famed Rutherford dust character. This massive, full-bodied Cabernet is going to require at least a few years to come into its own.” - Antonio Galloni, April 2018
"Made from 100% Cabernet Sauvignon, the 2014 Cabernet Sauvignon has a deep garnet-purple color and fragrant nose of cedar, violets, potpourri and crushed blueberries over a core of black currants and plums, plus a hint of dusty earth. Medium to full-bodied, the palate reveals impressive energy, with tons of perfumed black fruit and earthy layers supported by firm, grainy tannins, finishing long and lively. 2,300 cases were made." - Lisa Perrotti-Brown, October 2017
This outstanding vineyard site on the Rutherford Bench has yielded grapes for many celebrated Napa Valley wines since 1880. The current vines were planted in the well-drained alluvial soils in 1992 and 1996 and budded to Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. Hewitt Vineyard has the advantage of being close to the Mayacamas Mountains for sloping elevation, but not so close that the vines are shaded in the afternoon.
We hand-sorted the grapes on tables twice: first as clusters to remove any leaves or inferior fruit and
then, after destemming, as individual grapes. A portion of the must was fermented in new French oak
barrels to integrate the tannins and enhance the plush texture of the wine. Three to five days of cold
soaking before fermentation, followed by extended skin contact, developed the rich varietal character.
Bâtonnage (stirring) during malolactic fermentation in the barrel rounded acidity and softened the
tannins. Three rackings during barrel aging naturally clarified the wine, and after blending, we bottled
this perfectly balanced wine without fining.