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Vintage 2012
Wine Type Red
Varietal Red Blend
Region Napa Valley
Winemaker Tom Rinaldi and Chris Cooney

Labeled “Napa Valley Red Wine” so we have free rein to create the most delicious, balanced blend of Bordeaux-heritage grape varieties. Favorite pairings: grilled lamb chops with quinoa, mint and feta salad; osso bucco with saffron risotto. With the screwcap closure, the wine will age similarly to natural cork-finished wines, but without the variability. Pretty aromas of plum, dark berries, rhubarb, black pepper, anise and cocoa lead into a rich, smooth palate brimming with red and blue fruit notes reminiscent of a juicy mixed berry cobbler. Fine tannins and bright acidity give an elegant structure and the long, layered finish will keep you coming back for more.

Appellation: Rutherford, Oakville, Calistoga
Barrel Aging: 22 Months, 100% Barrel Aged (60% New French Oak)
Varietal Composition: 41% Cabernet Sauvignon, 23% Cabernet Franc, 21% Malbec, 15% Petit Verdot

Tasting Notes

Complex aromas of plum, dark berries, rhubarb, black pepper, anise, Cuban cigar and mocha lead into a rich notes of mixed berry cobbler and cocoa powder on palate. Fine tannins and bright acidity give a pleasing structure and the layered and long-lasting finish will keep you coming back for more. Approachable enough to drink as a stand-alone wine, this also makes a great food wine. The stelvin closure does a wonderful job of encapsulating and preserving the fruit character.

Vineyard Notes

Hand selected from some of the best vineyards across the Napa Valley. 44% Calistoga, 40% Rutherford, and 16% Oakville.

Vintage Notes

The relaxed, high-quality 2012 harvest was a winemaker’s dream. The ideal growing season—well-timed rains, no frost during budbreak, and perfect weather for bloom, berry-set and ripening—was textbook Napa Valley. Long stretches of sunny days coupled with foggy nights gave our 2012 wines exceptionally rich, expressive flavors and impeccable balance. We had no weather pressures, from either pending rains or excessive heat, to rush the harvest. Instead we had the luxury of waiting until the grapes reached absolutely perfect maturity.

Winemaking Notes

After hand harvesting the fruit and then hand sorting it twice at the winery, we gently destemmed the grapes to retain at least 60 percent whole berries. Three days of cold soaking before fermentation gently extracted the deep purple color and rich varietal flavors from the skins. A portion of the wine was fermented in barrels, with the balance in stainless steel, to enhance the plush texture of the wine and integrate fruit and oak character. Following fermentation, extended skin contact and gentle pressing, the wine completed malolactic fermentation in barrels to round out the acidity. Aging in French oak barrels wove toasty oak tones through the dark-fruit character.
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