Impressed by her personality, we decided Sleeping Lady Vineyard merits a single-vineyard bottling. Sleeping Lady Vineyard rests at the foot of the Mayacamas Vineyards in Napa Valley’s Yountville AVA. This vineyard’s soils, climate and cultivation techniques foster deep, Cabernet Sauvignon flavors with firm, elegant tannins. The relaxed, high-quality 2012 vintage yielded exceptionally ripe grapes with impeccable balance. Textbook Napa Valley.
Barrel Aging: 21 Months, 100% French Oak (80% New)
Varietal Composition: 100% Cabernet Sauvignon
Production: 245 cases
"From a well-loved, well-revered vineyard, this full-bodied, generously lush and plush wine was aged in French oak, a good proportion of it new, for 21 months. Licorice, lavender and exotically subtle spice—half-clove and half-white pepper—give it intrigue and delectability." - Virginie Boone, September 2016
Combining elegance with tremendous intensity and richness, our 2012 Sleeping Lady Cabernet Sauvignon captures the distinctive personality of a single vineyard located against the western hills of Napa Valley. The splendidly saturated purple color and aromas of crushed black cherry, blackberry, violet and wild sage lead to deep sensual, dark-fruit flavors. The firm, ripe tannins provide both texture and structure mid-palate, while aging in 80 percent new oak barrels gave hints of molasses, spice and dark chocolate to the lingering, mouthwatering finish. Each sip brings you back for more.
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 this 2012 Cabernet Sauvignon 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.
We hand sorted the grapes first in the vineyard, when we picked them at dawn, and then again at the winery for optimum quality. We first cold soaked the lightly crushed grapes for gentle extraction and then fermented the must in stainless steel tanks until dry. Following extended skin contact and pressing, the wine completed malolactic fermentation in barrels to round the acidity. During barrel aging, four rackings naturally clarified the wine and then we bottled this perfectly balanced wine without fining.