2020 Face Cabernet Sauvignon Napa Valley
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Winemaker Notes
Hand-picked in the early morning the grapes were delivered to the winery where they were cluster sorted, destemmed and then berry sorted. The must was pumped to tank and cooled to achieve a temperature where we could hold the grape must without fermentation taking place. We held it there for four days, after which the cooling was turned off and the must was allowed to warm naturally and inoculated with specific yeast. The fermentation was carried out over a ten-day period at relatively high temperatures. Once primary fermentation was complete the wine was pressed off the skins and allowed to go through natural malolactic in barrel. The barrels were aged and racked twice during their lift time of 18 months before bottling.
Vineyard Notes
Every year the make up of our sought-after “Face” Cabernet Sauvignon differs depending on the vineyards we think are the highest performing of the vintage. There was one vineyard that really shone, located on the boundary between Rutherford and St Helena AVA's. Made up of Bale and Clay loams – allowing deep root penetration and great drainage this vineyard produced a wine of unique power and balance, generous aromatics and dark color. The morning fog plays a large influence on this particular vineyard, resulting in a high diurnal variation in temperatures that result in a slow and steady ripening period required to produce intensity and flavor in the grapes from this one special site.