91 Point Wine Advocate: Martini’s 2010 Cabernet Sauvignon is very tight today, but it nevertheless dazzles with expressive dark red fruit, grilled herbs, licorice and dried flowers. An exotic, utterly beguiling Cabernet, the 2010 is long on personality and character. Tar, licorice and iron are some of the dark, brooding notes that add muscle and an element of darkness that is undeniably appealing. Readers will need to give the 2010 at least a few years in bottle. The future sure looks bright here. Best of all, within the context of California Cabernet Sauvignon, the 2010 is a steal.
A majority of the fruit is sourced from our Alexander Valley vineyard, which is a warmer climate growing area that produces some of the world’s most beautiful expressions of Cabernet Sauvignon. The grapes were harvested in the early morning to keep the fruit as cool as possible before fermentation. Grapes were destemmed but not crushed, leaving greater than 90% whole berries for fermentation. The Cabernet Sauvignon juice was fermented in stainless steel upright fermenters with a temperature range between 88°F - 90°F, receiving extended skin contact for 14 to 21 days for maximum extraction of color and flavor. To ensure the development of desired flavor and aroma characteristics, the juice was inoculated with the yeast strain and 100% of the wine completed malolactic fermentation. The wine was aged for 16 months in new and used French, American and Hungarian oak barrels with a mixture of heavy, medium and medium-plus toasting levels to add additional flavor and complexity prior to bottling.
For more than 75 years, the Martini family winemakers have crafted world-class Cabernet Sauvignon wines from the exceptional vineyards of Sonoma and Napa counties. Louis M. Martini embodied a simple, honest premise: The best grapes make the best wines. Today, Michael Martini, third-generation winemaker carries on this tradition at the historic winery in Napa Valley with his range of unforgettable Cabernet Sauvignon wines.