Winemaker Jeffrey Stambor chose specific blocks of reserve-quality grapes that give Tapestry the combined attributes of rich fruit expression and softer tannins for relatively early approachability. He selected half of the Cabernet Sauvignon from the famous bench on the west side of the Rutherford American Viticultural Area (AVA) and the balance from the Stags Leap District, St. Helena and Calistoga AVAs. The Merlot was grown in our Los Carneros AVA vineyard, which achieves excellent ripening levels, while the Cabernet Franc, Petit Verdot and Malbec came from our estate vineyards in St. Helena and Calistoga.
Cold soaking of the destemmed grapes, gentle punch-downs in open-top fermentors and inbarrel malolactic fermentation all contributed to this wine’s richly textured flavors. To balance its impressive depth of fruit expression with toffee and spice nuances, Jeffrey chose to barrel age the wine in 50 percent new oak. For complexity of flavors, he blended the five varietals together to create a woven tapestry of flavors.
The notably cool growing season gave our 2010 Reserve Tapestry very elegant and aromatic darkred fruit character. Hints of sun-warmed roses weave through cherry liqueur and briary blackberry notes, which come from the wine’s core of Cabernet Sauvignon. The plush mid-palate texture and dark chocolate-cherry truffle nuances reveal a generous blending of Merlot, while Cabernet Franc, Petit Verdot and Malbec add the rose, forest loam and graphite notes.
We hand selected grapes from the finest Cabernet Sauvignon vines in our BV Ranches No. 1 and No. 2, planted by Georges de Latour in the early 1900s. A high percentage of these vines are budded to clones 4 and 6, which yield small berries with high skin-to-juice ratio needed to make intense, longlived wines. These vines are deeply rooted in the well-draining alluvial fan soils of the Rutherford AVA, considered one of the finest regions of Napa Valley for Cabernet Sauvignon.
At our state-of-the-art winery, we hand-sorted destemmed berries to retain only the highest quality fruit. Winemaker Jeffrey Stambor then fermented one-third of the grapes in new French oak barrels for early integration of fruit and oak character to enhance the dense, rich texture; the balance was fermented in stainless steel and oak tanks. Following extended skin contact and inbarrel malolactic fermentation, the wine was pressed and returned to barrels for aging. After 19 months, Jeffrey blended the Cabernet Sauvignon with a small amount of Malbec and Petit Verdot so the aromas and flavors of the three varietals could marry during the final three months of aging.
Combining elegance and power, the 2010 opens with deep, ripe aromas of crushed blackberries, dark cherries, bittersweet chocolate and violet. The highly saturated, black-fruit flavors echo the aromas as they expand on the palate and persist on the finish. Nuances of toffee and toasted oak spices, from aging in 100 percent new French oak barrels, add even more complexity. Firm, muscular tannins frame the flavors and enhance the rich texture, while giving promise of cellar-worthiness.