2019 Calafia Cabernet Sauvignon

Wine Notes

2019 Calafia Cabernet SauvignonVintage:

Napa Valley

The wine is made from two vineyard sites. The Cabernet Sauvignon is 100% from the Crouse Vineyard at about 1,000’ elevation high on Mt. Veeder. The soils are well-drained uplifted sedimentary clays that are shallow and contain shale. Owner Karen Crouse and her intrepid vineyard manager, John Derr are detailed farmers, and the results show in very flavorful grapes. Our second vineyard for the Malbec and Petit Verdot is in mid-valley Yountville, having alluvial soils and a warmer climate than Mt. Veeder. The Malbec adds color, dense black fruit aromas with lush, round tannins. The Petit Verdot adds color, high-tone perfume aromatics and round palate texture.

Vintage Notes:
Fortunately, the winter of 2019 yielded “normal” rainfall of 30-35” in Napa Valley; the last “good” winter in recent memory. Spring was late but mild and the Bordeaux varieties set a normal crop of 3-4 tons/acre. Mild and even weather continued throughout the summer with a couple of short heat spikes. Veraison started on time in early August and harvest weather was rather cool but uneventful.

Fermentation & Aging:
The grapes were harvested in late October, the same time as 2018. Sugars ranged from 24-28.5° Brix. Acids ranged from 4.5 to 6.7 grams/liter and pH’s ranged from 3.8 to 4.1. The must was thoroughly sorted removing almost all “stem jacks”. Fermentation took place in both open and closed top tanks, utilizing both piégage and pump overs to re-integrate the cap. Pressing was gentle, using a traditional basket press. The barrel-aging regime was 30% new and 70% once-filled French oak using barrels that were 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.