2014 | Sloan | Proprietary Red

Blackberry and blueberry aromas with orange peel. Full body, firm and solid with blackberry and walnut. Intense finish.

Reviews:

• Wine Advocate: Still not yet in bottle (scheduled for February 2017), the 2014 Proprietary Red Sloan has no Petit Verdot in it, but is dominated by its Cabernet Sauvignon, plus a rather healthy percentage of 22% Cabernet Franc and 15% Merlot from the steep slopes behind the famous hotel and restaurant Auberge du Soleil. A stunning nose of Christmas fruitcake, cedar wood, spice box, licorice and blackcurrants is followed by a luscious, fleshy, succulent style of wine to drink now and over the next 20 or so years.

• Jeb Dunnuck: Just about pure perfection in a class, the 2014 Proprietary Red is heavenly stuff that offers a rare mix of both elegance and power. Still vivid purple-hued and loaded with notions of crème de cassis, leafy herbs, dried tobacco, graphite, and a touch of loamy soil notes, it hits the palate with full-bodied richness, a seamless mouthfeel, and building yet perfectly ripe tannins. It’s as concentrated as the 2015 yet offers a more polished, seamless style that’s already hard to resist.

Producer Information

Sloan Estate is a wine producer covering 16 hectares (40 acres) of Rutherford hillside in the Napa Valley. It produces just two wines, both from the classic Bordeaux blend – the flagship estate wine and the second wine, Asterisk. The estate encompasses 5ha (13 acres) of land that was originally planted to vine in 1997. This land reaches as much as 990 feet (300m) above sea level in the foothills of the Mayacama mountain range. Here, well-drained volcanic rock and sandy loam soils dominate. This, combined with cool ocean breezes, descending fog and plentiful amounts of sunshine during the growing season, results in an ideal terroir for the Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot that is planted here. Grapes are hand-picked inthe vineyard, and upon arrival in the winery are left to soak for up to seven days prior to fermentation. Both oak barrels and tanks are sourced for fermentation with extended maceration lasting from 45 to 60 days, depending on the vintage. The estate was run by Stuart Sloan until 2011, when it was purchased by the Pan family. Each year, a majority of the Sloan vintage is release to members through an allocation list.

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