Matthiasson Cabernet Sauvignon, 2014

Matthiasson Cabernet Sauvignon, 2014

66.00

Steve and Jill Matthiasson work 7 different and distinct vineyard sites in Napa and Sonoma. They work with well-known varietals like Cabernet Sauvignon and Chardonnay, and lesser known varietals such as Ribolla Gialla; their family’s core value is to create wines that showcase the purity of their varietal, and the individuality of their growing site. To do this, they use the best farming methods suited to each site and vine training that works the best for each varietal. First and foremost, the Matthiassons consider themselves farmers involved in a community, and they strive to create phenomenal fruit while making responsible use of the land. The 2014 Cabernet Sauvignon is an old school blended Cab, with a bit of Merlot and Petit Verdot mixed in. Grapes are blended from 7 different vineyards throughout three AVA’s within Napa: Dead Fred Vineyard from Coombsville, York and Helen’s Gate Vineyards from Rutherford, and Red Hen, Bengier, and Matthiasson Vineyards in Oak Knoll. The grapes go through a cool temperature, slow fermentation for three weeks, with the juice pumped back over top of the skins twice daily. Rather than aim for intense color extraction, the winemaking team prefers to prioritize freshness and aromatics. Each parcel is blended after fermentation, then the final wine rests in a combination of new and used (<20% new) French Oak barrels for 20 months before bottling. The nose shows bright red cherry flavors, with notes of stewed blackberry and cranberry.

The fruit is supported by an earthy cedar wood note that adds structure and finesse to the wine, and it is all wrapped together with a sharp acidity. This wine would benefit from decanting before drinking, and will last many more years in a cellar!

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