OAKVILLE
NAPA VALLEY
Situated in the heart of Napa Valley, the Oakville District
consists of many of the finest and most respected vineyards in
the world, most of which are dedicated to the boutique
production of Cabernet Sauvignon. A town made up of only a
train station in the late 1800’s, the Oakville name stems from
the dense groves of native oak which once blanketed the area,
and has since evolved to be synonymous with viticultural
excellence.
“Lush and robust, a stunning Cabernet
from prized terroir."
13.5% ALC BY VOL
2 5 0 0 CASES MADE
The deep gravelly and sandy clay soils found throughout the Oakville District are a result of a large alluvial fan, or a sloping flow of
water, soil and rock descended from the Mayacamas and Vaca Mountain Ranges and deposited by the Napa River onto either side of the
valley floor. The Mayacamas Range on the west side of the valley consists predominately of marine sedimentary rocks, whereas the Vaca
Range consists of more volcanic materials. Across both soil-types, the combination of consistency and good drainage with the rooting
ability of depths over one hundred feet, the Oakville vineyards are considered ideal for the cultivation of ultra-premium grapes.
As for the climate, the mid-valley, central location of the Oakville District allows for cooling from morning fog from San Pablo Bay in
the south, and warm afternoon sunshine from the north. The 2004 vintage was another warm vintage (continuing the trend from the
last 9 years in Northern California) and this allowed for a thorough early maturation and harvest. The crop in the Oakville and Napa
Valley was rather small, similar to that of 2003, but yielded very concentrated fruit. The grapes had a very even and warm growing
season, and developed rich, ripe flavors, dark color and plentiful tannins.
The grapes were crushed and fermented, with 50% receiving extended maceration (the juice
sat with the skins for another 30 days before being pressed off the skins), and the remaining
50% pressed early. The wine went into barrels after pressing and proceeded through
malo-lactic fermentation. The wine was aged 14 months in small French Oak barrels (50%
new oak and 50% 2-year old oak).
COMPOSITION
Cabernet Sauvignon 85%
Merlot 10%
Cabernet Franc 4.5%
Petit Verdot 0.5%
Alcohol: 13.5%
This lush and robust wine exhibits concentrated aromas of red cherry, black currants and a
hint of toasty vanilla. The strong ripe red fruit and mineral flavors are balanced by the
sturdy tannin structure and lively acidity. This wine can be enjoyed now or cellared for up
to ten years.
