Cakebread Vine Hill Ranch Cabernet Sauvignon 2017
Cakebread is a top-tier winery in the Napa Valley, family owned and operated since 1973 . Today the estate is made up of 15 sites totaling 560 vineyard acres in Carneros, Rutherford, Howell Mountain, Anderson Valley and other prime locations in Napa. Committed to sustainable and organic production in both the vineyard and winery, the Cakebreads have shown their commitment to quality through their years of family teamwork, their stewardship of the land, their care in growing and vinifying individual lots of grapes for each wine and their public programs for healthy living. The result is a world-class winery that crafts distinctive wines and welcomes dedicated visitors year after year.
Jack Cakebread’s first pursuits were on his family’s orchard ranch in Contra Costa county and as his father’s partner in Cakebread’s Garage. While in the Air Force in the 1950s with the Strategic Air Command in North Africa, he developed an interest in photography. In 1959, he studied photography under the master of landscape, Ansel Adams, and established Cakebread Photography. It was in 1972, as the commissioned photographer for Nathan Chroman’s photographic history The Treasury of American Wines, that he stopped one day to see family friends with a 22-acre ranch in Rutherford. Jack casually expressed interest in buying land, and soon received word that his friends were willing to sell. Jack and Dolores Cakebread purchased the ranch, and Jack embarked on his fifth career—winemaking—at age 43.
Vine Hill Ranch is a distinctive blend of two clones of Cabernet Sauvignon from three special blocks in the renowned Vine Hill Ranch vineyard in Napa Valley’s western benchlands near Oakville. Cakebread Cellars has purchased these grapes since 1982, and they have consistently produced singular, long-lived wines. Hand-harvested at night to ensure the fruit’s freshness and varietal purity, each of the three vineyard blocks is fermented and barrel-aged separately. After the grapes are gently destemmed and crushed, the must from each of the three vineyard lots is cold-soaked in small, closed-top, stainless steel tanks for 48 hours to extract color, aromas, flavors and fine tannins prior to initiating fermentation (in the same tanks) with a cultured French yeast strain. Once fermentation completes, the wines enjoy an extended maceration on their skins to fully extract color and flavor and soften tannins. After assessing the attributes of each wine, the three are blended and aged 22 months in French oak barrels, 66% new, to create a uniquely complex and intense Cabernet Sauvignon that speaks eloquently of its terroir.
This is an intense, full-bodied wine with aromas of blackberry and boysenberry accented by notes of dark chocolate and stone. The deep, dark fruit extends over an opulent palate supported by a firm tannin structure, and then on into a dense, powerful finish. Pairs well with lamb chops, short ribs, char-broiled steak, or decadent dark chocolate cake.
|Region||California, Napa Valley, Oakville|