Alcohol: 14.5%
Grape(s): 98% Cabernet Sauvignon, 2% Merlot
Location: Napa Valley, California, USA
Tasting Notes: This wine presents a compelling bouquet of deep red and black fruits, with prominent aromas of fresh blackberry, rich dark cassis, and black currant. Fine herbs, ancho chili, allspice, sesame, and hints of menthol add an intriguing complexity. On the palate, sun-ripened wild blackberries lead to indulgent notes of chocolate-covered black cherries and tobacco leaves. A hint of gingerbread introduces a delightful spiciness, harmonizing with soft yet powerful tannins. The finish is lingering and extended, leaving a lasting impression of elegance and depth.
96 points Wine Spectator: Ripe, defined, and very sleek, this delivers a pure beam of cassis, blackberry puree, and black licorice flavors, framed by notes of singed apple wood and sweet tobacco. Savory, wet slate and warm earth notes chime in, while latent energy drives the finish. This should emerge steadily with cellaring, with a long life ahead. Best from 2028 through 2042.
Food pairing: This perfectly balanced blend would pair well with a variety of dishes including a rich penne and braised pork ragu, roasted duck with blackberry and balsamic reduction sauce or a classic creamy mushroom stroganoff.
Winery Story: Before Oakville became an appellation, before we made the first 100-point wine in Napa, our vineyard was born out of a family dream, the friendship of neighbors and a huge leap of faith.
“You want to grow great Cabernet Sauvignon?” Ren Harris asked us. “This is the place to do it.” Judy and I surveyed the old farm: Dilapidated dairy barns sagged behind rows of frost-bitten Napa Gamay vines bordering Oakville Cross Road. Back in 1981, just a handful of winegrowers in this part of Napa Valley understood what a magical place Oakville was for growing Cabernet Sauvignon. Ren, our excited Realtor, happened to be one of them. We looked again, a little more closely, at this 121-acre stretch of valley floor dotted with majestic oaks and edged by rolling hills. We wanted a piece of land where we could grow Cabernet Sauvignon we could be proud of, like the beautiful Bordeaux wines we loved. Could we envision it … here? Judy and I looked at each other, taking a deep breath before nodding back — yes, here.
In 1982, we purchased a second parcel, 44 acres in what is now the Oak Knoll District just south of Yountville. It was the perfect spot for growing Merlot and, as we later learned, Chardonnay. As CFO of the tech start-up Atari, my job had really taken off with their launch of the world’s first video console, and our dream to go all-in as family winegrowers became possible. After a year of selling our fruit to our neighbors, we decided to make a bit of Cabernet of our own. Nils Venge had been making wine at Villa Mt. Eden just next door for the past decade, so we asked him if he’d consider working with us.
Nils walked us back into our vineyard and pointed to a couple of western blocks along Conn Creek in a little grove of trees. “That’s the Sweet Spot,” he said. “That can make us world-class wine.” We entrusted him with making our very first vintage, and he was right. In 1982, the precursor to our Reserve Cabernet Sauvignon proved to be remarkable. The wine caught the attention of wine writer Jerry Mead, who even before he tasted it remarked, “God, a teetotaler should buy this wine just to smell it.”
