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  • Country ranking ?

    513
  • Producer ranking ?

    43
  • Decanting time

    4h
  • When to drink

    now to 2030
  • Food Pairing

    Grilled NY Strip Steak With Spring Garlic Butter

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Wine Information

2010 will be remembered as one of the coolest growing seasons in decades. The “summer of no summer” had the beneficial effect of extending “hangtime”, literally giving the clusters additional time for flavor development, while making growers nervous about getting their grapes in before the rainy season. A sudden, brief heat spike at the end of August caused a bit of sunburn in our Tokalon vineyard, which had to be thinned before harvest began....

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Medium, Ruby red and Dark

ending

Medium, Round and Lingering

flavors

Blackberry, Blackcurrant, Toasty, Smoky, New-oak and Spice

nose

Youthful, Fresh, Generous and Refined

taste

Average in Acidity, Medium tannin, Balanced, Concentrated, Youthful, Full-bodied, Focused, Toasty, Perfumed and Drying tannins

Verdict

Transparent and Well made

Information

Origin

Oakville, Napa Valley

Vintage Quality

Excellent

Value For Money

Good

Investment potential

No Potential

Fake factory

None

Glass time

2h

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Inside Information

We take full advantage of the complementary characteristics of the fruit from our Wappo Hill Vineyard in the Stag’s Leap District and that from our renowned To Kalon Vineyard at the winery in the Oakville District and, together, they make up over 80% of the blend. We look to the Wappo Hill Vineyard for the bright citrus and herbal flavors that have made Sauvignon Blanc a classic. The Tokalon Vineyard fills out the mid body and lends the wine additional layers of complexity bringing floral, tropical and lemongrass flavors to the blend.

Appellation: Napa Valley Grape Sourcing: 51% Stags Leap District, 30% Oakville, 19% Napa Valley

•WINEMAKING• The grapes were hand-harvested in the cool of the morning and gently pressed as whole clusters, minimizing skin

contact, to retain freshness and vibrancy. 69% of the juice was barrel fermented for added richness and complexity. The balance underwent a cool fermentation in stainless steel to showcase the lively fruity and herbal flavors. The new wine was aged for five months in 60-gallon French oak barrels, sûr lie (on the yeast lees), and hand stirred twice a month for a creamy texture and seamless integration of flavors. The wine was bottled July, 2011.

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