The shallow, rocky, volcanic soils at the Mayacamas Vineyards on Mount Veeder in western Napa County, along the with the site's elevation (1,700-2,300 feet), warm summers and cold winters, produce small, intensely flavored berries. In 2007, the juice from the Cab, plus small proportions of Merlot and Cab Franc (9% combined), were aged for a year and a half in large oak casks, followed by another year in 60-gallon oak barrels. While the wine spent a long time in wood, the flavors it imparted are subtle and deftly woven. The wine instead focuses on bright violet, cherry and raspberry aromas, which turn plummy, with Earl Grey tea, mint and touch of cigar box on the palate. This is balanced, mid-weight Cab that's incredibly food friendly, with plenty of character, without being over the top. 91 points, Richard Jennings: "Dark red violet color; appealing, ripe currant, menthol nose; ripe currant, menthol palate with good balance; medium-plus finish." (4/2013, RJonWine.com)
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By: David Driscoll
K&L Staff Member
Ridiculously good Cabernet Sauvignon from one of the last bastions of old school wine production in Napa. The fruit is supple, but balanced by fine tannins and hint of bell pepper and tobacco. Lovely stuff. Textbook cab.
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