Vintage 2010
Wine Type Red
Varietal Cabernet Sauvignon
Region St. Helena, Napa Valley
Winemaker Jon Priest

The St. Helena Cabernet Sauvignon was the second appellation wine to be introduced in our Cabernet series of very small bottlings dedicated to the benchland sub-appellations of Napa Valley. Located in the upper Napa Valley, the Schoenstein Vineyard, owned by Margaret Schoenstein and her family, serves as the single vineyard source for this wine. The vineyard sits on a pronounced alluvial fan along the Mill Creek on the north end of the St. Helena appellation. This bottling comes from a four acre vineyard of older vines where Cabernet Sauvignon and Cabernet Franc grow adjacent to one another.

Winemaker's Tasting Notes

The 2010 St. Helena Cabernet Sauvignon presents powerful aromas of ripe dark cherry, red plum, blackberry and cassis. Distinct hints of maple, brown baking spices and warm mocha are intermixed on the palate and add further complexity to the saturated red fruit flavors on the finish. The wine is integrated and inviting now, but the fine, long tannins and rich, round texture are telling of this wine’s incredible aging potential.

About the Vintage

Our St. Helena Cabernet Sauvignon holds steadfast to Etude’s philosophy of very minimal winemaker intervention in order to highlight the fruit and terrior of this exceptional vineyard. The grapes were cold soaked for 3-5 days, and an extended maceration period followed fermentation to help modify the depth and mouthfeel of the wine, and to fully extract color, flavor and aromatics.

94 Points, The Wine Advocate

“The 2010 Cabernet Sauvignon St. Helena comes from the alluvial soils of a vineyard called Schoenstein. A 200+ case, 100% Cabernet Sauvignon aged in 100% new oak, this beauty exhibits lots of blackberry and cassis fruit intermixed with hints of vanillin, incense, cedarwood and spring flowers. With a creamy, full-bodied, opulent texture as well as lavender and Provencal-like garrigue notes, this moderately tannic Cabernet demands 3-5 years of cellaring. It will age effortlessly over the following 20-25 years.”  – Robert Parker