The wine’s lush, deep berry and cassis flavors are seamlessly balanced by firm, supple tannins, leading to a long, rich oak-enhanced finish.
|Appellation||St. Helena (Napa Valley)|
|Varietal(s)||87% Cabernet Sauvignon, 7% Petit Verdot, 4% Cabernet Franc, 2% Petite Sirah The grapes for this Napa Valley Cabernet Sauvignon come from more than a dozen vineyards stretching from the cool Carneros district in the south to the warm Calistoga region at the northern end of the valley, with the majority from the mid-valley Rutherford appellation. Blending fruit from multiple clones and microclimates enables Cakebread Cellars to craft a complex Cabernet Sauvignon melding the bright, crisp fruit characteristics of Napa’s cooler regions with the lush black fruit flavors and firm tannins typical of the valley’s warmer climates.|
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 Napa Valley Cabernet Sauvignon come from top vineyards throughout the valley’s finest cabernet sauvignon appellations. Securing fruit from multiple, diverse sites, including own estate vineyards, enabling 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, small amounts of petit verdot and cabernet franc were included 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 their goal of making a classic Napa Valley Cabernet Sauvignon with distinctively varietal aromas and lush, concentrated flavors. It’s worth noting that this is their first vintage of Napa Cabernet this century under 14% in alcohol.
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.
Since the establishment in 1973 of Cakebread Cellars in California’s Napa Valley, company founder Jack Cakebread, his wife and their sons and their wives, have been involved in the winery from grape growing to sales, and with their fastidious work have received critical acclaim for their world-class winemaking.
With their innovative agriculture techniques, and method of getting to know their consumers, the Cakebread family has for over 33 years embodied a lot of deep changes in the wine producing industry. However in contrast, the most important thing, their sense of values, has not changed.
This wine company that started off as a tiny vineyard to becoming known around the world, even now continues with its family commitment and determination in making the highest quality wine.