Three Bottle Package: Cabernet Sauvignon Reserve Napa Valley and Zinfandel Napa Valley
Cabernet Sauvignon Reserve Napa Valley
Cases Produced: 150
Blend: 90% Cabernet Sauvignon, 8% Merlot, 2% Petit Verdot
Barrel Aged: 23 months, 75% New French Oak, 25% Once-Used French Oak, Medium Toast
Appellation: Napa Valley AVA
Alcohol % 14.5
Acid: 6.6 g/L
Aromas; dark berry fruit, light vanilla, fresh oregano, sweet oak.
Flavors; black plum, bing cherry, espresso bean, wet stone.
Structured. Depth. Complexity.
Drink now through 2025.
The Napa Valley Appellation
An array of unique soils, from volcanic to marine, exist in The Napa Valley, a warmer and more continental climate beyond conventional wine making regions of the world. Cool oceanic fog and winds moderate night temperatures and retreat early in the dawn, thus grapes are prolonged in development, producing fully concentrated flavors and complexities in an unique Mediterranean climate.
After harvesting in the early morning dawn to preserve fresh, chilled fruit, the grapes are fermented in stainless steel sur lie (on the skin) for 15-16 days before being pressed off. Undergoing 100% malolactic fermentation to smooth out the acid, and allowing the development of a rich and soft mid-palate. Finishing second fermentation, el vino was placed in French Oak for 23 months – 75% New French Oak, 25% Once-Used French Oak, both Medium Toast.
On the heels of 2013 – a year that has been described as “nearly perfect” – the quality of the 2014 vendimia (vintage) is nothing less than extraordinary. The cooler, sunny weather throughout Napa Valley Harvest allowed the final Cabernet grapes a longer ideal hang time, developing complex flavor maturities with sugar levels remaining steady, not to overpower the phenolic and physiological ripeness. Vineyards throughout The Napa Valley reported the 2014 harvest as truly exceptional, thus creating wines worthy of esteemed commendment.
Zinfandel Napa Valley
Cases Produced: 150
Aromas; caramel candy- apple, molasses and a hint of black cherry.
Flavors; cherry licorice, smoky cedar, and black peppercorn followed by sweet oak, dill and black cherry cobbler.
A lengthy, spicy finish.
Planted in 1975, the vines used in our wines are some of the oldest in Chiles Valley. Planted on a Northeast/Southwest row orientation, the vines are able to maximize sun exposure to each cluster creating rich, complex flavors.
These grapes were treated to 25 days on skin-contact during fermentation to allow for maximum concentration and extraction from the skins and seeds. A small lot fermentation and extended maceration is something typically done in highly rated boutique wineries to allow the tannins and complex structure from the grapes to break down slowly into the juice alongside fermentation. There was a second fermentation of 100% malolactic in-barrel to soften the acid and round out the mid palate. The wine was aged for 18 months in 100% American oak (85% new and 15% once-used with medium toast).