Vintage 2016
Wine Type Red
Varietal Cabernet Sauvignon
Region Coombsville
Winemaker Jon Priest

The 2016 Coombsville Cabernet Sauvignon is rich and ripe with a deep plum, inky, purple hue to compliment the depth and concentration. Grapes were sourced exclusively from the Meteor Vineyard, situated on gentle rolling hills within the Coombsville appellation in Napa Valley

Tasting Notes

The 2016 Coombsville Cabernet Sauvignon is rich and ripe with a deep plum, inky, purple hue to compliment the depth and concentration evident here. The complexity of this Cabernet points to its ability to evolve and age for many years to come. Blackberry, blueberry and black currant fruit leads to aromas and flavors of huckleberry, gardenia and iris, alongside more savory notes of cedar, sweet pipe tobacco, graphite and anise seed. A cooler and slightly smaller vintage, this Cabernet is showing darker, more intense characteristics than previous years with fine-textured, silky tannins leading to a very lengthy, lingering finish.

Notes about the Vineyards

Grapes were sourced exclusively from the Meteor Vineyard, situated on gentle rolling hills within the Coombsville appellation in Napa Valley and planted in 1999 to three distinct Cabernet clones, however we only use Clone 4 for this Coombsville selection. The vines are strongly influenced by the cooling effects of the nearby San Pablo Bay, as well as the stony, rich volcanic ash soil, along with the elevation diversity provided by the Vaca mountain range. Meteor Vineyard is carefully looked after by owner Barry Schuler and Vineyard Manager Mike Wolf, which allows the vineyard to proudly be home to some of Napa Valley’s most distinctive Cabernet Sauvignon grapes.

About the Vintage

After a relatively dry January, significant rainfall arrived in February, along with mild temperatures. Bud break was early, but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than in 2015, and continued at a leisurely pace, allowing the grapes to reach full flavor maturity. The extended season helped to balance acids and add complexity to the layers of flavors. Warm temperatures arrived as harvest began, but ultimately, everything came together in the best possible way.

Winemaking Note

The grapes were cold soaked for 3-5 days and fermented on their skins in open top fermenters. An extended maceration period followed fermentation to help modify the depth and mouthfeel of the wine, and to fully extract color, flavor and aromatics. The young wine was then racked into small French oak barrels – using a selection of coopers and forests to accentuate the vineyard distinctions – where it aged for 20 months in 100% French Oak (75% new). Each lot was kept separate until final blending. The resulting wine was returned to barrel for an additional nine months of aging.

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