2011 | Sloan | Proprietary Red

Aromas of violets and dark fruits with hints of wet earth and hazelnut. Medium body, firm and silky tannins and a flavorful finish.

Reviews:

• Wine Advocate: Medium to deep garnet colored with a touch of purple, the 2011 Proprietary Red is a little youthfully closed, the nose slowly revealing beautiful lilacs and lavender scents with a core of blackcurrant cordial, blueberry pie and raspberry preserves plus wafts of oolong tea and forest floor. Medium to full-bodied, the palate is gracefully expressed with stacks of mineral, floral and black fruit layers and a firm, grainy frame, finishing long with lingering earthy sparks. So wonderfully elegant.

• Vinous: The 2011 Sloan is a powerful, deep wine that marries the textural richness that is such a signature here with the more savory profile typical of the year. Sloan is without question one of the more potent wines of this challenging harvest. Black cherry, chocolate, spice, new leather and licorice all power through. To be sure, the 2011 is an unusually savory Sloan, with less density than the estate fans have come to expect over the years, and yet its balance is impeccable.

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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