22% Cimarossa (Howell Mtn.). Always adds to the spine of our Napa Valley Cabernet,giving it tension and that graphite, dark fruits luster.
8% Beckstoffer To Kalon (Oakville). This vineyard contributes that plush middle and dollop of wild blackberries element to the wine. Of course, it also adds significantly to the long lasting finish.
70% Mast (Yountville). Mast is our secret weapon when it is used as a blender. There is all the red berry character, but there are also hints of Moroccan spice that dance around
the corners of the wine, adding dimension and other layers of flavor. Fun stuff.
The 2011 Napa Cabernet Sauvignon was fermented as individual wines and then blended back after many blending trials. The Mast Cabernet base wine was left on its skins for a
little over 18 days and given between 2-3 pump-overs a day and actually went to barrel dry which for us is very unusual. The Mast Cabernet was put down to about 70% new
wood that was a mix of Taransaud, Sylvain and Ermitage. The goal on this wine is not to make the biggest, most massive wine of the vintage, but is instead to blend a complete
and complex wine that shows both the vintage and the best qualities of each vineyard that went into it. In 2011, that was absolutely achieved.
Winemakerís Tasting Notes
The 2011 Napa Cabernet Sauvignon shows a mix of black fruits (To Kalon and Cimarossa), with the red fruits (red raspberries and cherries) coming from the inclusion of the
Mast Cabernet. This is very silky and seamless without any real obvious tannin and is a wonderfully complete and complex Cabernet that can be enjoyed perhaps a little sooner
than the designate Cabernets from 2011, but should also age wonderfully for at least another 7-10 years, if not longer.