Our 2011 Napa Valley Cabernet Sauvignon sports a beautifully fragrant, complex bouquet of ripe dark cherry and boysenberry fruit complemented by scents of cedar, olive, dried sage, dark chocolate and toasty oak. Rich and smooth on the palate with perfectly integrated tannins and balanced acidity, the wine’s sumptuous black cherry, blackcurrant and blackberry flavors are superbly balanced and persist into a long, elegant finish with hints of chocolate, mineral and savory oak.
The grapes for our Napa Valley Cabernet Sauvignon come from top vineyards throughout the valley’s finest cabernet sauvignon appellations. Securing fruit from multiple, diverse sites, including our own estate vineyards, enables us to craft a rich, yet elegant cabernet sauvignon marrying the lush black fruit and sturdy tannins typical of the valley’s warmer northern districts with the bright fruit and acidity characteristic of its cooler southern climes. In 2011, we included small amounts of petit verdot and cabernet franc to create a classic Bordeaux-style blend showcasing the complex, ripe fruit flavors for which Napa Valley wines are renowned.
2011 was a unique, challenging vintage. The year began with a wet winter and spring, followed by an atypically cool summer weather and several October rainstorms. Not surprisingly, the grapes ripened slowly, resulting in a prolonged harvest. At Cakebread Cellars, we took an aggressive approach to the situation, thinning fruit from the vines to ensure full ripening of the remaining clusters and sorting meticulously through the grapes at the winery so that only the best berries were sent to the crusher. This achieved our goal of making a classic Napa Valley Cabernet Sauvignon with distinctively varietal aromas and lush, concentrated flavors. It’s worth noting that this is our first vintage of Napa Cabernet this century under 14% in alcohol.
Our Napa Valley Cabernet Sauvignon is a blend of dozens of different lots of grapes, each separately harvested, crushed, fermented and barrel-aged. Each lot is also cold-soaked for two days prior to fermentation to enhance the extraction of color and flavor. Tank size, yeast strain, fermentation temperature and barrel type are tailored to the fruit character of each lot. Some of the wines undergo an extended maceration (keeping the fully fermented wine on its skins for several weeks to extract more flavor and soften tannins) while others are pressed off their skins immediately. - Winery
87% Cabernet Sauvignon
7% Petit Verdot
4% Cabernet Franc
2% Petite Sirah
Barrel Aging: 18 months in French oak barrels, 47% new
Alcohol Content: 13.9%
Total Acidity: 0.61 g/100ml
Deftly balanced and ready to enjoy, offering cedary oak, dried baked berry and cherry, herb and dusty earth notes. Shows promise. Drink now through 2023. 10,000 cases made. –JL - Wine Spectator Magazine 88 Points