Nose
Always intriguing and most de nitely thought provoking, our 2014 shows characteristically
spicy aromas of cinnamon, crushed herbs and pine needles, but is also loaded with black
raspberry, cola and caramel.
Palate
The sweet-savory contradiction shows through on the palate with elegant, ripe raspberry layered with notes of cedar and olives. Enjoy the bright firm finish as the tannins grip at the end.
Growing Conditions
In the heart of Napa Valley, our Yountville estate vineyard has an amazing lineage spanning over 140 years. The Cabernet Sauvignon and Cabernet Franc from that ranch are blended together to create this wine. Original budwood for the Cabernet Franc made its way into California by way of the proverbial “suitcase.” The vineyard has since been replanted with two different clones. Second generation field selections from our own estate were planted in conjunction with a selection of cuttings from the very first California Cabernet Franc producer, La Jota Vineyard Co. Care is taken to maximize the filtered light available within the canopy during the growing season. Reduction of crop load, often more than once, also helps ensure the proper fruit maturity and dark, even color to the entire cluster. Typically known for a larger berry size, Cabernet Franc always benefits from long hang time and full flavor development.
Harvest
The 2014 vintage in Napa Valley celebrated a near-perfect growing season despite receiving less than half the normal rainfall. Late spring rains were well-timed, arriving after budbreak, allowing for even flowering, fruit set and helped power the vines throughout the season.
However the third year of continued drought had our red grape yields dicult to accurately
estimate, meaning our tank management at harvest was less than ideal. e exciting news is the beauty of this wine reflects the pride we always feel heralding a new vintage of Cabernet here at Markham Vineyards.
Winemaking
100% Stainless Steel Fermented 26 Days Skin Contact
Aging
24½ Months Aged in French Oak 84% New Oak Barrels
Food Pairing
Either a bit of cellaring or a grilled, spice-rubbed rib-eye will settle this wine into submission.
