2017 Calafia Cabernet Sauvignon

Wine Notes

2017 Calafia Cabernet SauvignonVintage:

Napa Valley

This blend is made up of two vineyards. The Cabernet Sauvignon vineyard is between St. Helena and Calistoga planted in 1974. The soil is bale loam, a combination of alluvial topsoil and Napa River cobble making it rich but well-drained, perfect for Cabernet. Our second vineyard source for the Malbec and Petit Verdot is located in Yountville and also has alluvial soils. This mid-valley site provides an ideal climate; the Malbec adds color, dense black fruit aromas and lush, round tannins. The Petit Verdot adds color, high-tone perfume aromas and mid-palate texture.

Vintage Notes:
The 2017 growing season was basically uneventful, thus “normal” unlike the 2015 and 2019 seasons. The 2017 spring was moderate, having good temperatures for bloom and set. The clusters were well-filled but not over-cropped. However, late summer was warm with several heat spikes. At veraison there was fruit thinning or “green harvest” to remove low-colored clusters. The fall was also warm and harvest proceeded steadily. Skin and seed maturity was fully achieved. The resulting wines had great color, fruit profiles and are elegant on the palate and have fine-grain tannins for aging.

Fermentation & Aging:
The grapes were harvested the first two weeks of October. The sugar, measured in Brix, ranged from 25º – 27º. Acids ranged from 5.8 to 6.9 grams/liter. The must was thoroughly sorted, removing all green “stem jacks”. Fermentation took place in both open and closed top tanks. The cap was re-integrated three to four times per day. Pressing was very gentle, using a traditional basket press. The barrel-aging regime was 30% new and 70% once-filled French oak using barrels that were very tight grain. The staves were air-dried for 30 months and received a medium toast level. This combination allows the oak to seamlessly integrate with the wine, giving a supportive background structure with fine grain tannins, along with toasty oak nuances in the aromatics and flavor profiles.