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94 points, The Wine Enthusiast, A 100% varietal wine from a tiny site, this is dark yet approachable in its wild characteristics of
raspberry and gravel. Expansive and juicy on the midpalate, it offers lengthy clove and dried herb tones between layers of blueberry and blackberry. The leathery texture is satisfying and complex. –September 2017.
“This very solid, full-bodied Cabernet boasts plentiful black fruit and shows the muscles that its mountain provenance predicts. Its concentrated aromas of currants and cherries are filled out with suggestions of olives, loam and nicely tempered oak, and, if its flavors follow accordingly, they are constrained by fairly obvious tannins at this point. Although it is not overly tough or gratingly astringent, this one clearly wants for more time on the cork than either of its two partners and deserves few years of extra patience before being poured.” — The Connoisseurs’ Guide to California Wine, August 2017.
91 points, Gold Medal, The Press Democrat North Coast Wine Challenge, April 2017.
|Dimensions||18 × 7 × 7 in|
The Konrad Vineyard block KL3 is a ½ acre parcel planted to Cabernet Sauvignon clone 337. Situated high up on Mount Veeder at 1170 feet above sea level, the vineyard is above the marine layer of clouds that often blankets the Napa Valley on summer mornings. As a result, this high elevation vineyard has all-day sun exposure, but with more moderate temperatures. The well-draining clay-gravel loam soils on this part of the mountain are perfect for these mature, deep-rooted grapevines.
Mount Veeder is the largest AVA within Napa Valley, but its rugged nature has limited production to just 1.3% of Napa Valley grapes. Due to the scarcity of plantable sites only about 1,000 acres out of 25 square miles are planted to grapes. Yields from the mountain vineyards are exceptionally low (usually about 2 tons/acre for Cabernet Sauvignon) – about half the Napa Valley average.
We harvest the grapes from each vineyard at daybreak and de-stem directly into one-ton open-top fermentation vessels without breaking the skins. The berries are allowed to warm gradually over several days and begin to ferment on their native yeast. We gently punch down the skins four times each day during the active fermentation and macerate the fruit for about 30 days.
Aged for 22 months in 225 Liter barrels and bottled without filtration. Only 36 Magnums we bottled.
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