2018 | Eisele Vineyard | Altagracia

It’s full-bodied with firm, chalky tannins. Incredible intensity and purity of fruit with gorgeous breadth and depth.

Reviews:

• Wine Advocate: Deep purple-black in color, the 2018 Cabernet Sauvignon Altagracia slowly grows on the nose, developing into profound scents of black currant cordial, baked plums and wild blueberries with suggestions of bouquet garni, black pepper, pencil lead and fertile loam plus a touch of beef drippings. Medium to full-bodied, the palate is delicately played with beautiful definition and lots of red berry and earthy accents intertwined with the black fruits. Supported by velvety tannins and just enough freshness, it finishes long and mineral laced.

• James Suckling: Intense aromas of black fruit, cocoa powder, black olives, dried violets, tar and cigar box. Some black peppercorn, too. It’s full-bodied with firm, chalky tannins. Incredible intensity and purity of fruit with gorgeous breadth and depth. Superb, new-wave Napa red. 80% cabernet sauvignon, the rest mostly Cabernet Franc with a hit of Petit Verdot.

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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