Napa Valley’s 2010 growing season was dramatic, but resulted in excellent quality fruit with great flavor concentration. It began cool and wet, and by early summer winemakers knew harvest would be later than normal. The early vine development was slowed down by a cool summer and then sped up by bursts of heat throughout the valley. Vineyard management was vital in this vintage, and harvest was accomplished not by one picking but by numerous to be sure that the grapes were properly ripened. This harvest had its share of unexpected challenges as most typically do, but the reduced crop resulted in vines yielding berries that showed great expression of their vineyards and rich, concentrated flavors.
After the grapes were gently hand-harvested, de-stemmed and crushed, the juice fermented in temperature-controlled stainless steel tanks, with an extended post-fermentation maceration that beautifully married flavors and tannins, giving our Emblem Napa Valley Cabernet Sauvignon its lovely, seamless texture. Malolactic fermentation in barrel, combined with 18 months aging in French oak, further concentrated the wine’s rich cherry, dark berry, and cassis flavors, adding subtle
nuances of toasted vanilla and toffee.
To create Emblem Napa Valley Cabernet Sauvignon, we sourced grapes from Napa Valley’s finest wine growing regions to create a blend that truly represents the entirety of Napa Valley - fruit from hillside vineyards at our Oso estate in Northeast Napa and Suscol Ranch in Southern Napa were blended with valley floor fruit from Oak Knoll and Wooden Valley. By blending fruit from Napa’s volcanic hillside soils and the deeper alluvial soils of the valley floor, we accomplished our goal of crafting a wine that boasts a beautifully rounded mouthfeel and layers of rich, complex flavors.