2017 | Eisele Vineyard | Cabernet Sauvignon

A prominent tobacco leaf note leads off, quickly followed by a deep well of warm steeped black currant and blackberry fruit.

Reviews:

• Wine Advocate: Composed of 100% Cabernet Sauvignon, the 2017 Cabernet Sauvignon displays a deep garnet-purple color and is a little sluggish to reveal its fragrant core of plum preserves, crème de cassis, blueberry compote and Morello cherries with accents of stewed Darjeeling tea, underbrush, cloves and tobacco leaf plus a waft of pencil shavings. Medium to full-bodied, the palate struts it stuff with amazing poise, structured with very fine, ripe tannins and lovely freshness, finishing long and perfumed.

• James Suckling: A prominent tobacco leaf note leads off, quickly followed by a deep well of warm steeped black currant and blackberry fruit. Flashes of Turkish coffee, humus and roasted bay leaf score the finish and then linger, letting the core of fruit stretch out and expand. A wine bristling with distinctive terroir.

Producer Information

Araujo Estate is a Napa Valley estate particularly associated with its noted Eisele vineyard and the flagship Cabernet Sauvignon grown there. It is regarded as one of California's cult wineries and was included in Robert Parker's 2005 book, "The World's Greatest Wine Estates". The 38-acre (15-hectare) Eisele vineyard is located on an old alluvial fan near the northern end of the Napa Valley, just east of Calistoga. It is protected by the Palisades Mountain to the north and cooled by westerly breezes, and produces a low-yielding crop of very concentrated fruit. It was originally planted in the 1880s to Zinfandel and Riesling, with the first Cabernet not planted until 1964. Now, 75 percent of the vineyard is planted to Bordeaux red varieties – mostly Cabernet Sauvignon with some Cabernet Franc, Petit Verdot and Merlot. Araujo's winery is a barn-type construction on the vineyard, with cellars built into the hillside. Grapes are sorted and transferred without pumping to stainless steel or concrete fermenters. Individual lots are aged in French oak barrels before the final blends are assembled.

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