Released on April 20th, in honor of Paul Maroon on his birthday, sourced from the Maroon Estate Vineyard. The 2014 Coomsbville Cabernet Sauvignon from our Estate vineyard was one of Paul's favorite wines and he loved sharing and enjoying it with everyone, and we hope all of our friends and family will do the same in honor of Paul and his legacy.
This Sauvignon Blanc opens with aromas with nectarine and gooseberry, balanced with citrus notes and green apple, and hints of pineapple. On the palate, the citrus and tropical aromas are consistent with the aromas, and it displays racing acidity on the palate, with a substantial finish
This 2016 Zinfandel comes from old vines in Chiles Valley, and is a very fruit-driven, exuberant wine. This wine is developing nicely in the bottle. The aromas remain spicy and alive. As some of the youthful grape aromas continue to evolve, this wine is developing some very nice tertiary aromas of spice, cinnamon, clove. On the palate, the wine is so smooth at this time. Wonderfully balanced, from front to back, with full midpalate and a long finish. The wine was aged in 30% New Oak (Hungarian, French, American) for 14 months on the lees.
It is a little cooler in the southern end of Napa Valley, and we benefit from this by being able to ripen the grapes slowly and evenly. Aromas of rich, fruity dark berries, honeycomb, vanilla and a hint of forest floor join together with bold flavors of black cherry, spiced nuts and marinated oranges. It was aged in 60% new French oak barrels for 30 months, which adds balanced oak to the profile. The tannins give structure to the layered palette, leaving a lingering finish. Drink now and decant a few hours to let the wine open or cellar it for 5-7 more years for greater complexity.
We aged the wine for 24 months in 100% new French Oak barrels, which adds a wonderful richness to balance the firm tannins. The wine is rich both on the nose and on the palate, with dark berry fruits, and nicely balanced toasty oak, leading into a long finish. This wine will continue to develop nicely in the bottle.
The Chardonnay grapes are hand-harvested, crushed and then the juice soaks on the skins for 6 hours prior to pressing, which helps extract important aroma components from the skins. 25% of this wine was fermented in new oak barrels, which contribute a minimal level of oak characteristics, and allows the natural fruit to shine through. The wine was then aged in the same barrels for 12 months prior to bottling. The wine opens with notes of tropical fruits, which complement the aromas of figs, peach, pears, yellow apples and hints of butterscotch. The palate shows the subtlety of the oak, in a supporting role to the primary fruit. The texture is rich, yet the finish maintains a balanced vibrancy.