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Vintage 2014
Wine Type Red
Varietal Cabernet Sauvignon
Region Napa Valley
Winemaker Trevor Durling

#33 on James Suckling Top 100 Wines in the World 2018

On the celebrated Rutherford Bench of the Napa Valley, the historic Hewitt Vineyard has been producing highly sought-after wine grapes since it was first planted in the late 19th century. At the outset of the 21st century, Winemaker Tom Rinaldi began grooming the vineyard for the release of its first-ever single-estate Cabernet Sauvignon. Today, Tom’s protégé, winemaker Trevor Durling, chooses only the choicest fruit from the vineyard for this limited-edition bottling.

99 Points, James Suckling

“This is a fabulous young wine with aromas of blackcurrants, moss wood and oyster shell. Black olives, iodine and lavender, too. Full-bodied, very tight and poised with fantastic tannin integration. Seamless texture at another level. Drink in 2022.” - James Suckling

Wine Advocate 96+

"Very deep garnet-purple in color, the 2014 Cabernet Sauvignon Double Plus is youthfully mute, revealing mocha and blackcurrant cordial notes intermingled with notions of tobacco, earth, roses and beef drippings plus a touch of bay leaves. Big, full-bodied, concentrated and profound, it has a solid backbone of grainy tannins framing the tightly wound black fruit and earth layers, finishing long and chewy. Give this one a good 5 years in bottle and drink it over the next 25+. 184 cases were made." - Lisa Perrotti-Brown, Wine Advocate

Vineyard Notes

This wine is composed of the very finest barrels of wine made from Hewitt Vineyard. Typically, we select one or two barrels from at least two or three blocks of vines that consistently produce exceptional fruit. The wines show impeccable balance, supple tannins and highly concentrated flavors. Hewitt Vineyard’s sun exposure and slope promote ideal ripening, while the well-drained, alluvial soils of the Rutherford Bench allow deep rooting for complex flavors. Hewitt Vineyard was planted in 1992 and 1996 and budded to Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity.

Winemaker Notes

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. This gentle process retained about 70 percent whole berries. We fermented 60 percent of the must in new French oak barrels to integrate tannins and enhance the plush texture of the wine. Three to five days of cold soaking and 45 days of total skin contact developed the rich varietal character. We clarified the wine with four rackings during barrel aging and bottled it without fining.