2001 | Sloan | Proprietary Red

Full-bodied with an expansive, broad, creamy texture as well as a voluptuous finish.

Reviews:

• Wine Advocate: The practically perfect 2001 Sloan (only the second effort released by Stuart Sloan) is aging magnificently. Made from very young vines planted on the steep hillsides above the Auberge du Soleil in Central Napa Valley, it exhibits a dense purple color with only a slight lightening at the edge as well as a phenomenal nose of burning embers, white chocolate, espresso roast, black currants and graphite. Full-bodied with an expansive, broad, creamy texture as well as a voluptuous finish, the wine has shed a lot of its tannin and is just beginning to hit its plateau of full maturity where it should stay for another 15-25+ years.

• James Suckling: A stunning wine, dark, rich, immense and concentrated, with youthful, grapey Cabernet aromas of crème de cassis, currant and wild berry, it turns supple and elegant on the palate, revealing uncommon richness, depth and concentration, and finishing with a long, detailed aftertaste that picks up melted dark chocolate and hazelnut flavors.

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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