Fermentation took place in a small tank. At dryness, the wine was pressed and racked into French oak barrels, 100% new, where it was then aged for 15 months.
Yield of Vineyard. The yield per plant was less than one pound of grapes. (1/3 of a bottle of wine) This is equivalent to 0.75 tons per acre, or 14 hectoliters per hectare.
Although this wine has much more Cabernet Sauvignon than the 2007, the wines seem to be more like sisters than cousins. The 2008 stands not in the shadows of 2007, but right next to it. It is a wine that although different in structure, nevertheless possesses all that it needs to satisfy now and in the future.
The Bettina Bryant Proprietary Red Wine is a gorgeous blend of Bordeaux varietals sourced from three of David Abreu’s own exceptional estate vineyards – Madrona, Thorevilos, and Lucia Howell Mountain. A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot, and made with the same attention to detail as Bryant, this wine is beautifully layered and complex.
Bryant Family Vineyard
Cabernet Sauvignon is 100% Cabernet Sauvignon made from a 13-acre estate vineyard atop Pritchard Hill, overlooking Lake Hennessey. This First Growth vineyard is meticulously farmed by David Abreu, with whom Bryant has worked closely for over 12 years. This wine is a beautiful expression of our unique terroir and a testament to the dedication of Bryant's winemaking and vineyard team to produce the finest possible wine from this site.
My family is fortunate to have lived and farmed in the center of the Napa Valley for five generations, During my childhood, our farmhouse was surrounded by vines as my parents were grape growers who sold their crop to local wineries. My dad, Charlie was also known as a talented home winemaker, so it was no surprise when he planted Cabernet wines on our land. The home wine he produced from those vines was very impressive and the impetus behind our decision to start a family winery- which is now in its third generation. We chose the name Caymus, a historical name given to our area of the Valley during the 19th century. This wine exemplifies our style of Cabernet out of a great vintage-deep colour, rich, concentrated and balanced. 2012 celebrates 40 years of producing our pride and joy, Caymus Vineyards Napa Valley Cabernet Sauvignon. -CHUCK WAGNER, OWNER/WINEMAKER
More than a classic example of Caymus Cabernet, this wine exemplifies the uniquely singular Caymus “house character.” The intention over the decades has been to make subtle changes in order to improve wine quality – in the vineyard and in the winery. One may ask why change a good thing? In short, my answer is that Napa Valley, while born with great climate and soils for grapes (especially Cab), is a hotbed of competition, and this has generated improvements. Can you imagine, in one small valley, hundreds of winemakers all struggling to make their mark? Napa may be the most competitive wine community in the entire world – and continued change is just part of the fabric.
We can find the first evidence of Château de Beaucastel as it exists today in the sixteenth century. In 1549, Pierre de Beaucastel bought a barn with its plot of land extending to 52 saumées at Coudoulet. The manor house will be built then with the arms of Beaucastel sculpted in the stone of a wall of the drawing room.
In 1687, Pierre de Beaucastel was appointed Capitaine de la ville de Courtezon by Louis XIV, in recognition of his conversion to Catholicism. Louis XIV's letter, also signed by Colbert, is still visible at the Château.
In 1909, Pierre Tramier leads the wine estate and then transmits it to his son-in-law Pierre Perrin, a scientist that developped Beaucastel. Jacques Perrin continued the efforts of his father until 1978 and gave its noble letters to this wine.
Today, the estate is under the hands of Jean-Pierre and François, Jacques Perrin's sons that continue the beautiful story of Château de Beaucastel. Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, the 5th generation, work today all together with them. Beaucastel is first of all a family story, the story of Famille Perrin. Their main strength is to be able to mix the talents of each member of the family to run the wine estate under common values: absolute respect for land and terroir, biodynamic as a philosophy of life, the research of truth, balance and elegance.
Planted in the Onkaparinga Valley in the Clarendon Hills area, this wine is always very peppery and spicy with nuances of Leather and minerals. A most individual wine - always very deeply coloured and with abundant tannin.
Hickinbotham Shiraz Vineyard planted in 1965 on hard clay and ironstone soil facing north into the Onkaparinga Valley.
As legend has it, the Benedictine
Monk, Dom Periginon invented Champagne. That is not the whole story.
A few facts first. Champagne is 3 different things; First, it is a sparkling
wine made in France. Second, It is a geographic area in France about 1 hour
from Paris, and the only area where Champagne, the wine, can be produced. Finally
it is a name associated with large deposits of limestone (chalk) in the earth.
This deposit is present in the Champagne region, but is also found in Cognac.
The Cognac region has an area referred to as Fine Champagne. These Cognacs are
not made with Champagne (the drink), but the grapes used in production comes
from an area which also has a large Limestone layer.
The first commercial sparkling wine was produced in the Limoux area of France
about 1535. They did not invent sparkling wine, no-one knows who first made
Dom Perignon, the man, was born about 1638. His full name was Pierre Perignon.
He was a Benedictine Monk at the Abbey of Hautville near Riems in France. Wine
was already being made in the Champagne region before Pierre was born. Dom Perignon's
legacy to the world was a procedure for production of Champagne. This included
riddling the ageing bottles so the sediment can be removed, adding a dosage
for a secondary fermentation, and use of corks to seal the bottles. These steps
combined with the availabilty of stronger bottles which could hold the added
pressure, allowed the commercial production of Champagne to begin in about 1700.
Dom Perignon died in 1716. His famous statement "I see stars" was
uttered upon his first taste of Champagne.
Dom Perignon, the Champagne, was first produced in 1936. Moet et Chandon which
purchased the Abbey of Hautville 120 years earlier produced a super cuvee which
celebrated the Monk's exploits. The Champagne is only produced in exceptional
vintages; in 2 styles, the Brut and the Brut Rose and in 2 sizes, 750ml bottle
and 1.5Liter bottle. The name has become synonomous with class and stature.
A gift of Dom Perignon will express that only the best will do.
The wine from Mount Veeder is built to last and this wine is no exception. Powerful blueberry, violet, mineral and coffee characters in the nose and on the palate combine with concentrated tannins and acid to give any wine enthusiast a true flavor experience.
Sassicaia has an intense, concentrated and deep ruby color. The elegant aroma is complex with notes of red fruits. The flavor is powerful concentrated and has great depth with sweet and balanced tannins. In the mouth it is rich and dense, yet harmonious and elegant. The wine has a decisively long finish with significant organoleptic depth and a polyphenolic structure which ensures this wine’s extraordinary longevity.
The 2008 L'Orage is a blend of 65% Cabernet and 35% Cabernet Franc this wine has a deep black center leading to a dark purple rim, with an alluring nose of sweet dark fruit with hints of spice, coffee and cocoa. In the mouth the wine has huge body with length and width that just go on and on. In the mouth this massive wine displays blackberry, cassis, mocha and layers of spice. The tannins are broad and refined giving the wine a finish that seems to go on forever. Due to this wines structure and size, it should be laid down for a minimum of 5 years, but if you must open a bottle please double decant AT LEAST 8 HOURS before drinking.
Machine picked fruit. Fruit was crushed and de-stemmed into open top fermenters. Time on skins varied from 9 to 21 days. At pressing, all free run and pressings are combined in tank and matured together.
Colour: Very deep black in colour.
Aroma: An interesting bouquet that displays a gentle perfume of aniseed, roasted nuts, lavender, mineral, earth, tar and espresso.
Palate: A big, even and persistent coating entry of pure fruit weight. Rounded purple to black fruits that continue on an extended and long finish, with a wealth of classy tannins that make the finish very soft, rounded and balanced.
A blend comprised primarily of Cabernet Sauvignon that is articulate and powerful, La Joie expresses the richness and depth of a Pauillac-style wine. It begins with a deep, dense purple color, offering up aromas of black currants, coffee, caramel, spicebox, herbs, and smoke. This is a full-bodied, complex and multi-layered wine with vanilla, chocolate, cassis and black fruits on the mid-palate followed by coffee bean flavors and youthful tannins on an exceptionally long finish.