(USA, California, Napa Valley, Atlas Peak)
Very soft but powerful wine. This Napa (Italian) Cabernet had some nice old world qualities to it. It was not overpowering with fruit like the big bold Napa cabs. It had just the right balance between fruit, tannins, and wood. Perfect amount of oak for me and just the right earthy characteristics. The color was a deep purple and hinting toward the brown side. The start of the palate was balanced with raisins, cinnamon, blackberries, sour cherry and rounded out with black currant. The mid palate had a bump in tannins and still kept the characteristics of the wine. The finish was pleasant with some cigar feel to it and a little heat on the tannins. This wine was not a screaming bold Napa cab but it was definitely a quality wine with good balance for the price. Right about 45 bucks. Worth a try.
From Their Site: Click here
Origin: Atlas Peak District, Napa Valley
Grapes: 100% Estate Grown Cabernet Sauvignon
Clones: See, 15, 337, and 7
Release: June 2009
Vintage: Flooding kicked off the New Year in Napa Valley while seasonal amounts of rain continued into spring. Budbreak was delayed by a few weeks, but by June the weather improved and vines began to bloom and set fruit. In Mid-July a 10-day, record-setting heat wave helped the vines reach normal development for a typical growing season. Sufficient soil moisture from heavy winter rains allowed vines to survive the extreme heat. Seasonal, somewhat cooler weather returned in August. Cool weather dominated early October allowing the fruit to ripen slowly, maximizing flavor intensity and complete maturation in the fruit.
Vineyard: Cabernet Sauvignon was harvested from the 24-acre Townsend Vineyard, planted at an elevation of 1460 feet in the volcanic soil series Perkins Gravelly Loam. Vine density is 2233 vines per acre and divided between four distinct Cabernet Sauvignon clones which contribute to the wine’s complexity in flavors, and rich, concentrated fruit.Antica Napa Valley | Napa Valley Cabernet | Antinori Napa
Vinification: The harvest took place October 7-27 with the average yield of 3.3 pounds of fruit per vine. Grapes were hand-harvested during the cool morning hours from thirteen zones with higher elevations picked first. Grapes were de-stemmed, lightly crushed and placed in the fermenter where the must rested overnight before the yeast was added. During the 10-day fermentation, gentle pumpovers allowed polyphenolic components to be extracted giving a rich character to the young wine. The wine was then racked into new French oak barrels for malolactic fermentation which completed by December. Lots were racked to remove any solids and returned to barrel for additional aging. After 12 months, each lot was tasted and a selection made for the blend which was bottled in late spring of 2008 and allowed to age an additional 12 months. Antinori chief enologist, Renzo Cotarella, oversaw the production of this wine.
Taste: The 2006 Cabernet Sauvignon offers pure, ripe Cabernet Sauvignon fruit centered on currant and unfolding to blackberry and black cherry flavors. The palate offers fullbodied richness and power, with a persistent display of freshness in the smooth and lingering finish.