ALLOCATION LIMIT: 0 Bottles
325 Cases Produced
95 Points "Cellar Selection"
Wine Enthusiast Magazine, Steve Heimoff - April 2013
#53 of The Top 100 Wines of the Year
Wine Enthusiast Magazine - October 2013
The Wine Advocate, Robert M. Parker, Jr.
"The 2010 Cabernet Sauvignon Bone Ash Vineyard possesses a dense ruby/purple color as well as a beautifully sweet nose of creme de cassis, blueberries, licorice and lavender. The complex aromatics are followed by a full-bodied wine that reveals some tannin, but its overall impression is one of opulence, luxurious richness and an extravagantly long finish. This terrific Cabernet is a benchmark for what can be achieved in Calistoga. It can be drunk now or cellared for 20-25 years."
Like the 2009 before it, the 2010 is certain to impress. The 2010 begins with wonderful purple color and aro-matics that speak in the blue fruit spectrum. It certainly isn’t a shy wine. Blue and black berries, fruit pre-serves, and jelly jar notes fill the senses. As this wine opens up, the background notes of French Oak vanillin and soil come forth. The palate is young right now but will certainly make its way to being sensational. This is true Cabernet expression. Great fruit, mid palate, body and streaming length; it’s all in there! The palate is polished and sophisticated. Currant, cranberry, blackberry and black cherry are all intertwined. The acid and tannin balance is youthful and promising. This wine will drink its best from 2014 through 2029.
Harvest took place on October 21st with average degrees Brix of 24.9. We were off to a later than usual start to the season because of unseasonably late rains. Then cool spring frost temperatures and midsummer sun-burn with dehydration created yields similar to that in 2008. We escaped a large drop of October rains. On October 22nd the wet weather arrived and 3.5 inches of rain ensued. Yields in the Bone Ash Vineyard were actually up a bit to 2.5 tons per acre. The cane pruned vines were 20-years-old that vintage. Comprised of Cabernet Clones #7 and #8, these vines’ roots are established very deep which allows the use of minimal irri-gation. That struggle makes for wines with excellent flavor, body and overall complexity.
The fruit was hand sorted and destemmed into small, open top, stainless steel fermentors and time on skins lasted 40 days. The fruit was then lightly pressed, keeping “free run” and “press” fractions separate and aged in 80% new, tight grained French Oak barrels for a total of 22 months. While we do add yeast to finish pri-mary fermentation, we allow the indigenous malolactic bacteria to complete the secondary fermentation. Bottled unfined, unfiltered.
325 Cases Produced