2011 TEXTBOOK Cabernet Sauvignon, Napa Valley
In Stock
- Superb, mature sites in the prestigious Rutherford, Calistoga, Carneros and Oakville AVA’s highlight the pedigree of this release
- Classic Bordelaise winemaking (handwork in vineyard, hand sorting, new French oak barrels, egg-white fining) partnered with Napa Valley Merlot provides a bold-yet-balanced result.
Wine Specs
Vintage
2011
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Acid
0.59 g/100mL
PH
3.68
Robert Parker
88
Wine Profile
Vineyard Notes
The core of our Napa Valley Cabernet Sauvignon comes from three carefully selected sites situated within the Rutherford, Calistoga and Carneros District AVA’s. The Rutherford Cabernet site exemplifies its provenance with incredible density, color and the classic “dusty” Rutherford nose. The lot from the warm Calistoga AVA surprised us with its richness and Cabernet purity. Carneros added lift and aromas. Our Oakville District site again strutted its stuff, delivering color, high-quality grape tannin and aromatics in both Cabernet and Merlot. Mold and & botrytis poked their noses out in some areas of the valley, but we know very well how to avoid it by diligent harvest efforts. Collectively, TEXTBOOK 2011 showcases “Napa Cab” in a delicious, refined manner.
Production Notes
The core of our Napa Valley Cabernet Sauvignon comes from three carefully selected sites situated within the Rutherford, Calistoga and Carneros District AVA’s. The Rutherford Cabernet site exemplifies its provenance with incredible density, color and the classic “dusty” Rutherford nose. The lot from the warm Calistoga AVA surprised us with its richness and Cabernet purity. Carneros added lift and aromas. Our Oakville District site again strutted its stuff, delivering color, high-quality grape tannin and aromatics in both Cabernet and Merlot. Mold and & botrytis poked their noses out in some areas of the valley, but we know very well how to avoid it by diligent harvest efforts. Collectively, TEXTBOOK 2011 showcases “Napa Cab” in a delicious, refined manner.
Winemaker Notes
At harvest, hand-picked clusters were field sorted, and then hand-sorted and averaged 23-25 Brix. Cold soaking for 2 days in open-top temperature-controlled fermenters developed color and flavor. Fermentation began spontaneously with prevailing yeasts and one daily punchdown kept the cap immersed in must, extracting superb flavor and structure. After inoculation with cultured yeasts and twenty-days on their skins the must was gently pressed into French oak barriques where it completed ML fermentation. One small press fraction was used (it added really nice “grip”). Barrels were 100% French, 30% new, three-year air dried, medium-plus toast and handbent by Cadus and Francois Freres in central France. Our assemblage included Napa Valley Merlot which added a warming, delicate softness. Fifteen months barrel maturation with only one racking and one organic egg white fining integrated flavors and developed its wonderfully smooth mouth-feel.
We believe it is a “textbook” example of this noble variety grown in this outstanding appellation and that it can be enjoyed for several years to come.