Altamura Napa Valley Cabernet Sauvignon 2014
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The hillside and valley floor estate vineyards in Wooden Valley are at elevations of 700 to 1000 feet. Soil types on the ranch which are similar to the Rutherford Bench and the mountainous regions of Howell Mountain, Pritchard Hill and Mount Veeder called for several different clones of Cabernet Sauvignon on a number of different rootstocks upon planting in 1986. The vines are dry-farmed and vertically trellised. Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate.
"A powerful youngster, teaming with rich, layered dark berry, licorice, black walnut, savory herb and cedary oak flavors. Sails along on the finish, courted by chewy, extracted tannins that add to the traction and definition. Drink now through 2032. "
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