2010 Stony Hill Vineyard Napa Valley Cabernet Sauvignon ($60, 13.5%): This second vintage of Cabernet from the McCreas, already making white wine in Napa for 60 years, is a great snapshot of Spring Mountain in subtle form: full of eucalyptus and medium-roast coffee, and vibrant redcurrant and plum fruit. The dried-leaf side of Cabernet is here, and plenty of structure to warrant a stay in the cellar.
2010 Stony Hill Cabernet Sauvignon
Mike Chelini's second vintage of Cabernet beautifully reflects Stony Hill's mountain Cabernet vineyard with its sun-drenched southwest exposure and deep red, loamy soils.
Mike Chelini's second vintage of Cabernet beautifully reflects Stony Hill's mountain Cabernet vineyard with its sun-drenched southwest exposure and deep red, loamy soils. The resulting wine is rich in black cherry fruit and fragrant herbs, combined with that Stony Hill "from the earth" quality. Nicely balanced between rich fruit flavors and bright acidity, the wine shows subtle tannins, a lively texture and long finish. True to Mike's fruit-first and light-touch style of winemaking, the Cab has 13.5% alcohol and promises a long life to come.
|Farming:||Dry Farmed||Age of Vines:||7 years|
|Appellation:||Napa Valley||Varietal:||96% Cabernet Sauvignon, 4% Merlot|
|Grapes:||100% grown, produced and bottled at Stony Hill Vineyard||Harvest Date:||10/13|
|Fermentation Time:||10-14 days||Fermentation Temp:||70 degrees|
|Aging Time:||18 months in oak barrels, 18 months in bottle||Filtering:||Sterile filtered|
|Bottling Date:||March 22, 2012||Total Acidity:||.61%|
|pH:||3.67||Aging Potential:||5+ years|
|Production:||385||Release Date:||September 2013|
|Price at Winery:||$60.00|
"An unexpected surprise from the McCrea family's long-established winery..."
"The 2009 Stony Hill Cabernet Savignon is structured and spicy, with dense, lively black cherry, spice, a hint of olive and firm tannins. It's extremely well balanced, with a long finish."
"With 40 acres of prime vineyards in Napa Valley's Spring Mountain District, owner Peter McCrea's decision to put down some Cabernet Sauvignon vines in 2004 might have seemed overdue."
Finally, the temperatures have dropped...and hearty red wine is on the menu for dinner tonight paired with a juicy steak, braised lamb or even a ceder planked, smoked salmon.
More Cabs are showing restraint: a little less alcohol, a little more acidity.
In recent tastings here, my favorite Cabs–balanced and elegant, with moderate to low alcohol levels–all came from old-guard winemakers who never lost their way in the first place. Their wines aren't even close to inexpensive, but compared with the stratoshperically priced cults, they represent good value.