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Viinin Kuvailu
The Story
The Araujo Eisele Vineyard Cabernet Sauvignon has a unique allure to it. It is the finesse, purity of fruit, vivid acidity and profound mineral character that set this wine apart from the other Napa wines. Its style is almost reminiscent of Pomerol. It is a sophisticated wine with great potential. Thanks to the Araujos vineyard management, the wines are showing an increasing amount of the terroir character. The terroir There are three terroir factors that give the Eisele Vineyard Cabernet Sauvignon its unique character.
Firstly, the vineyard is located in a cove protected by the Palisades Mountains, which draw cool air from the Sonoma coastline to the site from the western Chalk Hill Gap. This helps the grapes keep their freshness and acidity, which is often a challenge given the warm Calistoga district.
The second factor is the subsoil composition, which is being shaped by the two tributaries crossing the vineyard. The subsoil is made up of volcanic cobbles derived from the Palisades Mountains. This deep rocky subsoil is well-draining causing the vine roots to penetrate deep into the ground in search of water. As the roots penetrate the soil levels, more mineral compounds are being absorbed adding minerals and complexity to the grapes. As the vineyard lies on a gently sloping hill there are parts of the vineyard with richer soil containing volcanic ash, small stones and red clay. These parts provide more weight and complexity to the flavour profile of the grapes.
The third terroir factor is formed by the Araujos themselves. Through innovative vineyard management practices, the Araujos have succeeded in transferring the unique terroir into their wines. Philosophy in winemaking The Araujos commitment to producing estate-grown wines of highest calibre and distinction has driven them to employ cutting-edge practices in farming and winemaking
Wine Information
Vintage 2007
Warm temperatures in early spring and lower than average rainfall resulted in an early start to the stunning 2007 growing season, with budbreak occurring in mid-March. The lack of rain continued through spring and the vines responded to the dry soils by producing a healthy, controlled canopy and an excellent fruit set of small berries. The dry weather and corresponding lack of vigor allowed the vineyard crew to focus on thinning the clusters in a timely manner, while low humidity kept disease and pest pressures to a minimum. With the onset of summer, cool and consistent temperatures prevailed through the end of the season with few unseasonably warm days, creating optimal conditions for slow, steady ripening and balanced acidity in the fruit. The early start to the growing season caused the harvest to begin slightly earlier than normal, with the first block of Cabernet harvested on September 11th and the final grapes picked on September 29th. The fruit was sorted, de-stemmed and cold-soaked, undergoing native yeast fermentations and long macerations in small tanks. The wine was aged in 100% new French oak barrels for 27 months and bottled in February 2010. The grapes were certified ‘Organic’ by California Certified
Organic Farmers, and ‘Biodynamic’ by Demeter.
Tasting Notes
The aromas of this wine exhibit profound notes of fresh loam, dusty cocoa powder and crushed rock. In the mouth, spicy black licorice, dried laurel and delicate violet nuances balance the ripe, juicy, briary black fruit components. On the palate, it is seamless, complete from start to finish, showing the luxurious velvety tannins that are the signature of Eisele Vineyard and ending with a long graphite note.
Notes winemaker Matt Taylor: This wine is expressive of earth, chocolate, mineral and dark fruit notes, yet the superb silky tannins that persist through the extended finish, and the acidity that preserves freshness, combine
to create a balanced, youthful and rich wine with years of ageing potential.
Grape Source
91% Cabernet Sauvignon Eisele Vineyard
5% Merlot Eisele Vineyard
4% Petit Verdot Eisele Vineyard
Napa Valley
Production & Technical Data
Alcohol: 14.8%
Total Acid: 0.61 g/100ml
pH: 3.75
Production: 1710 cases
Release Date: October 1, 2010
The Araujo Eisele Vineyard Cabernet Sauvignon has a unique allure to it. It is the finesse, purity of fruit, vivid acidity and profound mineral character that set this wine apart from the other Napa wines. Its style is almost reminiscent of Pomerol.
It is a sophisticated wine with great potential. Thanks to the Araujos vineyard management, the wines are showing an increasing amount of the terroir character.
The terroir
There are three terroir factors that give the Eisele Vineyard Cabernet Sauvignon its unique character.
Firstly, the vineyard is located in a cove protected by the Palisades Mountains, which draw cool air from the Sonoma coastline to the site from the western Chalk Hill Gap. This helps the grapes keep their freshness and acidity, which is often a challenge given the warm Calistoga district.
The second factor is the subsoil composition, which is being shaped by the two tributaries crossing the vineyard. The subsoil is made up of volcanic cobbles derived from the Palisades Mountains. This deep rocky subsoil is well-draining causing the vine roots to penetrate deep into the ground in search of water. As the roots penetrate the soil levels, more mineral compounds are being absorbed adding minerals and complexity to the grapes. As the vineyard lies on a gently sloping hill there are parts of the vineyard with richer soil containing volcanic ash, small stones and red clay. These parts provide more weight and complexity to the flavour profile of the grapes.
The third terroir factor is formed by the Araujos themselves. Through innovative vineyard management practices, the Araujos have succeeded in transferring the unique terroir into their wines.
Philosophy in winemaking
The Araujos commitment to producing estate-grown wines of highest calibre and distinction has driven them to employ cutting-edge practices in farming and winemaking. The organic and biodynamic practices are an important part of the vineyard management. The organic farming principles were adapted in 1998 and were followed two years later by the biodynamic practices. The property is free of chemical fertilizers, pesticides and herbicides.
With these practices the Araujos are reinforcing the unique terroir and ensuring the health of the soil and vines so that they are able to handle the most common threat to their vines – the heat stress – better than ever before.
Historical background
Eisele Vineyard has been known for decades as one of the most appreciated sites in Napa Valley. It was originally planted with Zinfandel and Riesling as far back as the early 1880s, while the Cabernet Sauvignon was first planted in 1964. The vineyard reached its flair after Milt and Barbara Eisele bought the vineyard in 1969. The Eiseles soon realised that their unique site produced a crop that deserved to be sold to respected producers other than the local co-operative. They therefore decided to contact winemaker Paul Draper of Ridge Vineyards. The first wines carrying the Eisele Vineyard label were produced by Ridge Vineyards in 1971.
The harvests of 1972 and 1973 were sold to Robert Mondavi, who used them in the prestige blend of Reserve Cabernet. In 1974, the crop was sold to Conn Creek Winery who produced the second vineyard-designated Eisele Cabernet. The following year the Eiseles found a partner in Joe Phelps, who had exclusivity for the whole vineyard until 1991. Phelps produced sixteen Eisele Vineyard Cabernet Sauvignon vintages, until the Araujos bought it. However, the last vintage of 1991 was actually produced by both the Joe Phelps and Araujos brands.
Since the Araujos acquisition, the focus towards wine making has changed. For the first time in the history of Eisele Vineyards, there is a proprietor committed exclusively to producing the wine on estate, all the way from the vineyards to the bottling and cellaring. It is done with prime focus, devotion and absolutely no compromises.
