The Oakville appellation spans the Napa Valley from the Vaca Mountains in the east to the Mayacamas in the west. Within this storied terroir, our 25-acre Dos Olivos Vineyard—so named for the two stately olive trees that guard its entrance—has moderate temperatures and well-drained gravel and clay soils that yield Cabernet Sauvignon of exceptional structure and balance. The elegant red fruit character, supported by well-integrated tannins, picks up jammy, sweet raspberry and vanilla crème flavors. Inviting nuances of milk chocolate and a silky texture with balanced acidity keep bringing you back to the glass. Additional cellaring will reward the collector.
Our Oakville Cabernet Sauvignon shows a deep ruby color that leads to enticing aromas of red fruit, such as cherry and cranberry, with notes of dried herbs. Aging in French oak barrels contributes aromas of vanilla, sandalwood, and allspice. The entry is ripe with fresh red fruit, cinnamon, and a touch of green olive. Juicy acidity, silky texture, and polished tannins contribute to a delicious finish.
Following several years of drought, February delivered much-needed rain to the vines. Budbreak occurred early in 2015 due to warmer than normal temperatures in late winter and early spring. Warm temperatures and abundant sunshine June through October led to good growth the rest of the season, an early harvest, and very high-quality, balanced fruit.
The fruit for this wine is grown at our Dos Olivos Vineyard in the Oakville AVA. The well-drained soils and moderate temperature of this valley floor vineyard, in conjunction with our attentive farming practices, create ideal conditions for the production of deeply fruited and well-extracted Cabernet Sauvignons.
Food Pairing Notes
Pair this wine with pasta with a hearty bolognese sauce. This silky wine from one of Napa Valley’s most prestigious appellations deserves to be paired with a cheese of comparable stature. Although many people use Parmigiano-Reggiano as a grating cheese, Italy’s “King of Cheese” is a phenomenal table cheese as well. Use a blunt-edged knife to cut chunks, not slices, from a wedge.
The wine was racked to 62 percent new French oak barrels, where it was aged for 17 months prior to bottling.