The 2013 vintage saw a big bump in Cabernet over the last vintage 91% Cabernet Sauvignon as opposed to 79% in 2010. The balance is 5% Merlot, 2% Petit Verdot, 1% Malbec and 1% Syrah. Whatever the blend, it's well worth following Mount Veeder's Cabs, which have been produced since 1973, from year to year. Here's the winery's tasting note: "Beautiful dark cassis and cherry mingle with spicy notes of anise, tobacco, and rosemary. Additional notes of sweet herbs, clove, vanilla, and toasted oak finish with a hint of cocoa. Flavors: Blackberry, cocoa, and black peppercorn unite on the layered palate with complex notes of mocha, sage, and ripe cherry. Full yet elegant on the palate, with vibrant fruit and very approachable tannins. This wine has a long finish of rich cassis and berry.
Deep blackberry and dark plum spiked with spice, chocolate and toasty oak. Focused concentration, rich and round with a long, supple finish.
The mountain is unforgiving, but only an environment this demanding offers the potential to cultivate such exceptional fruit. My mission is to be a true steward of this land, and to have that care come through in every glass of wine.
Resembling a giant staircase, Mount Veeder's vines are planted on wide terraces of earth cut into steep slopes. At elevations of 1,000 to 1,600 feet, the microclimate is very different from the Napa Valley floor. Above the fog bank, exposed to the gentle morning sun and protected from the afternoon heat by the surrounding mountains, grapes on these vines ripen slowly and evenly. And in autumn, the mountain's cool days and warm nights mean extra hang time.
Rugged mountain conditions produce grapes with intensely concentrated fruit and big, rich tannins. Taming these tannins and preserving flavor are the high-altitude winemaker's biggest challenge. Because Mount Veeder's growing season starts late and often stretches well into November, harvest is a waiting game. But patience is rewarded with fully-developed flavors and ripe, rich tannins in the skins and seeds. We handle Mount Veeder Winery grapes as little as possible, using tested techniques to bring out the concentration and power that mountain grapes reveal. All lots are given a cold soak and frequent punch downs to achieve maximum extraction of fruit flavors and color, while extended contact with the skins encourages the tannins to soften and meld. Finally, aging in finely-grained French oak barrels promotes harmony and integration, and blending enhances the strengths of each varietal to achieve balance in the final wine.