Napa Valley

Sequoia Grove Winemaker Reserve Cabernet Sauvignon (2016)

Product Information

Country: USA

Area: California / Napa Valley

Wine style: Red

Varietal: Cabernet Sauvignon

Style: Dry

Alc(%): 14.4

Producer: Sequoia Grove Vineyards

Serving Temperature(℃): 16

Size: 750ml

9265729
In stock
+
 
¥10,120
(¥11,132 Including tax)

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Description

Tasting Note: This rich and complex wine opens with classic Rutherford Cabernet aromas of violets, candied red fruit, cherries, and subtle hints of pencil lead. On the palate, this wine is smooth with elegant notes of cherry and cola followed by dried meats, given classic Rutherford wine expressions.

Food Matching: The Sequoia Grove Napa Valley Cabernet Sauvignon pairs well with high quality steak, pork, or duck dishes.  

Grape Varieties: 100% Cabernet Sauvignon. 

Terroir/Vinification

Terroir: The fruit for this wine comes partly from the original estate property at Sequoia Grove, a vineyard planted in the mid-1990s to all five Bordeaux varietals, and partly from the newer estate property, Tonella Vineyard.

Climate: Defined by mountain ranges and influenced by its proximity to the Pacific Ocean. A dry Mediterranean climate. Configuration of hills, exposure and elevation all work to create distinct growing conditions.

Soil: The Sequoia Grove site is cooler with alluvial soils. The Tonella site is slightly warmer with rocky, clay-based soils.

Harvest: Harvest 2016 was an exceptional, even-ripening year for grape growing. A record setting wet winter gave some relief to the years of drought. The dry spring started the growing season early with a robust set, and with ideal temperatures throughout the season and very few weather events, the season ended early and idyllically. This wine exemplifies these perfect ripening conditions for Cabernet Sauvignon.

The juice went through a 2-day cold-soak process to settle the solids before inoculating with an assortment of French yeast strains. Fermentation temperatures were kept cool to maintain fresh fruit flavors and pump-overs were executed two to three times daily to extract the rich color and tannins from the skins. After fermentation, the wine was moved to barrel to initiate malolactic fermentation and was racked twice.

Acidity: 5.80.
PH: 3.76.

Accolades

Wine Spectator 92 Point!