Our 2006 Napa Valley Cabernet Sauvignon shows concentrated red and dark berry aromas with hints of raspberry, dark cherry, blackberry, and blueberry. These aromas extend to the palate along with notes of jam with dark olive, sweet vanilla, and dark chocolate. The integrated tannins and concentrated flavors of this wine continue into an intense, lush red berry and dark chocolate finish.

The Napa Valley Viticultural Area is renowned for its long growing season marked by sunny, warm and dry days and followed by cool evenings. These growing conditions are ideal for allowing grapes to ripen slowly and evenly. Despite inclement weather conditions, the 2006 harvest was marked as an exceptional vintage. Winter began with extreme rainfall causing flooding in much of Napa Valley. The rain continued into early spring and the cool, wet weather delayed bud break by a few weeks. However, the sun came out in early June allowing the vines to bloom and set fruit. A 10 day streak of record heat in July helped catch the vines up to a “normal” place in the growing season. The return of cooler weather in fall allowed for moderately paced and deliberate ripening which was ideal for developing premium grapes with good complexity, acid and flavor.

The Cabernet Sauvignon grapes were hand harvested from October 15th to November 1st and were destemmed and crushed prior to fermentation in upright, closed top fermentors. The must fermented at a maximum temperature of 85°F and received 30 days of skin contact. Following pressing, malolactic fermentation on skins was completed in tank. Final evaluation and blending of the individual lots occurred just prior to bottling.

This wine pairs well with grilled and roasted meats. Equally perfect when served with roast loin of venison with a huckleberry sauce, or something as simple as grilled portabellas.