North America | Napa | Matthaisson | Cabernet Sauvignon Napa Valley

Cabernet Sauvignon Napa Valley

VARIETALS
86% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot, 2% Cabernet Franc

NOTES

VINEYARD: The DEAD FRED Vineyard in Coombsville sits on rocky volcanic soil.
The YORK Vineyard is in the heart of Rutherford, on the classic gravelly alluvium known to create the famous “Rutherford Dust” character. 
The HELEN'S GATE Vineyard sits on an east-facing hill along Whitehall Lane in the Rutherford District of Napa Valley. Matthiasson planted the vines in 2009. 
The RED HEN Vineyard is on rocky alluvium next to Dry Creek, in the Oak Knoll District.
The BENGIER Vineyard (formerly Vare) is also on Dry Creek, in the Oak Knoll District, but on gravelly soils in the mouth of the canyon. Matthiasson has overseen the farming of the vineyard since 2002. 
The MATTHIASSON Vineyard is on loamy alluvial soil on the west side of the Oak Knoll District, just south of the Red Hen Vineyard. It is the coolest of the vineyards, receiving morning fog and afternoon sea breezes most summer days. This is the home vineyard.

VINIFICATION: The fruit was fermented at low temperatures and pumped over twice per day; Matthiasson doesn’t strive for a high rate of extraction, instead choosing to preserve freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, lasting for three weeks. The wine was pressed at dryness, blended immediately, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak).