2015 | Abreu | Thorevilos

This riveting wine boasts heavenly notes of blueberries, cassis, camphor, graphite, and forest floor, with more floral nuances developing with time in the glass. With full body, a powerful, stacked, intense profile, shocking elegance and purity, and a massive finish.

Reviews:

• Wine Advocate: The 2015 Thorevilos is, like its siblings, inky blue/black/purple, with incredible amounts of flamboyant, majestic blueberry, blackberry and cassis fruit intermixed with raspberries, spring flowers, wet rocks, truffles and foresty notes. Incredibly intense on the palate, the blueberry and graphite character seems to come forward along with a suggestion of toast. It is an amazingly viscous, thick and juicy wine.

• Jeb Dunnuck: This riveting wine boasts heavenly notes of blueberries, cassis, camphor, graphite, and forest floor, with more floral nuances developing with time in the glass. With full body, a powerful, stacked, intense profile, shocking elegance and purity, and a massive finish.

Producer Information

Abreu Vineyards is a wine producer in the Napa Valley, in northern California. The winery specializes in single-site Cabernet Sauvignon blends from four distinct sites in the St Helena and Howell Mountain sub-appellations. Founder and owner David Abreu has a long history in the viticultural industry, having previously managed properties for some of Napa's most famous estates, including Harlan Estate and Screaming Eagle. His own wines have reached cult status as well, and several have been awarded 100-point scores by Robert Parker. The estate was established in 1980 with the planting of the Madrona vineyard in St Helena. Over time, Abreu acquired vineyard holdings at three additional properties: Cappella, one of the oldest vineyard sites in St Helena, Howell Mountain vineyard in the AVA of the same name, and finally Thorevilos, which is wedged between St Helena and Howell Mountain, and was planted in 1990. Most of the Abreu Vineyards' wines are predominately made of Cabernet Sauvignon, with smaller amounts of Merlot, Cabernet Franc and Petit Verdot. The fruit is picked in the morning to retain freshness, and is hand-sorted twice prior to fermentation. All wines go through malolactic fermentation before being aged in new French oak for two years before bottling. After an additional two years in bottle, it is released to the public, and often sold out exclusively to Abreu's mailing list. The wines are ripe but structured and rich but not over-the-top.

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