Onyx is a one-of-a-kind blend that features Cabernet Sauvignon and other distinctive red varietal wines from our estate vineyards, including Petit Verdot, Cabernet Franc, Tannat, and Malbec. This is a full-bodied, fruit-forward wine with inviting aromas of sweet cherry and dried fruit that lead to notes of dark red cherry and dark chocolate on the palate. Enjoy with grilled chops, Parmesan polenta, or a simple juicy burger. We love this wine with Abbaye de Belloc, a sheep’s-milk cheese made by Benedictine monks.
Gleaming dark ruby in color, the Tannat grape—the national grape of Uruguay—contributes color and structure to the blend. Inviting aromas of sweet cherry, vanilla, and dried fruit lead to flavors of dark red cherries, dark chocolate, and berry cola with hints of spice and toast. The rich, silky mouthfeel and youthful, chewy tannins linger on the finish.
Vintage 2014 was a consistently temperate growing season in Napa Valley, with moderate temperatures and minimal rain in September, allowing even ripening and yielding exquisite, balanced fruit. The fruit for this wine was harvested at an optimal level of ripeness in early to mid-October. Fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was racked to 40 percent new French oak barrels. The wine was aged in barrel for 18 months before bottling.
The fruit was selected from a collection of our estate vineyards in Rutherford, Stags Leap District, and Oakville. The distinctive terroir of these prestigious appellations, as well as the dense planting and meticulous farming by our vineyard crews, contributes to the richness and complexity of this unique bottling.
Food Pairing Notes
A full-bodied and fruit-forward wine, this vintage of Onyx would stand up well to grilled chops and Parmesan polenta or a simple, juicy burger. For a perfect cheese course, pair this wine with Abbaye de Belloc, a rich, full-flavored sheep’s milk cheese made by Benedictine monks in the French Pyrenees.
We age this special blend in 40 percent new French oak barrels for 18 months, giving it hints of spice and toast.