Magnum bottles allow Hewitt to age and develop slowly over the course of years, if not decades. For collectors, or those looking for a gifts, magnums are uniquely memorable. This single-vineyard bottling showcases the stellar fruit of Hewitt Vineyard on Napa Valley's Rutherford bench. We harvest each vineyard section separately, as it reaches full ripeness, and adjust our winemaking to its character. Partial fermentation in new French oak barrels integrates tannins and develops plush texture. A high percentage of new French oak barrels complements the intensity of dark-fruit flavors.
“Aromas of dried herbs and cedar with some dried flowers. Fresh roses as well. Medium to full body. Medium, round and polished tannins and a creamy finish. Crisp and vivid. Dried citrus, too. Needs two or three years to open, but already a graceful and delicious wine. Drink or hold.” - James Suckling, May 4, 2022
Our 2019 Hewitt Cabernet Sauvignon is round, rich and polished, with amazing structure and depth. Dark crimson in color with fresh red and black berry aromatics and flavors. Juicy black raspberry, black currant, and black cherry notes are supported by delicate rose petal and chaparral herb notes. There are also baking spice notes of caramel-crème brûlée, cinnamon and cedar, from the well-integrated oak character. Multi-layered with a creamy textured mouthfeel, macerated dark berry fruits unfold alongside perfumed floral notes, finishing with a lifted freshness and a focused persistence from the bright acidity. The lengthy finish is mouthwatering and graceful, with smooth tannins, and subtle hints of espresso and graphite. Rich and incredibly drinkable upon release, but certainly cellar worthy. This is a wine that truly exemplifies both the personality of Hewitt Vineyard and the fantastic 2019 vintage.
The 2019 Napa Valley harvest started one to two weeks later than previous years due to February rains. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity, and superb balance of the 2019 fruit. The resulting crop showed a modest yield with a slightly more compact structure and extract than in previous years.
This outstanding vineyard site on the Western Rutherford Bench has yielded grapes for many celebrated Napa Valley wines, dating back to 1880. The current vines were planted in the well-drained alluvial soils from 1996 to 2002, and budded to Cabernet Sauvignon clones 4, 7 and 8, for flavor diversity and concentration. Hewitt Vineyard has the advantage of being near the Mayacamas Mountains for a slight sloping elevation, but not so close that the vines are shaded in the afternoon.
Trevor grew up in nearby Sonoma County, one of the wine hubs of Northern California. Wine was a staple at his family dinner table, and he enrolled in the Viticulture and Enology program at the University of California, Davis. After an internship at Sonoma-Cutrer in 2003 and two consecutive harvest internships making sparkling wine at Gloria Ferrer, Trevor joined Moon Mountain Vineyard, a small, well-regarded organic vineyard in Sonoma, shortly after his graduation from UC Davis. In March of 2010, Trevor joined the winemaking team at Hewitt Vineyard and Provenance Vineyards and was appointed senior winemaker in 2015.
"From a winemaking standpoint, we have access to some of the best fruit in Napa Valley, not just from our estate in Rutherford, but also from Carneros in the south all the way up to Calistoga in the north. Our job is to make sure that each wine is balanced, complex, exciting and representative of its terroir."
Utilizing the latest in winemaking technology, we destemmed and sorted the grapes, ensuring only the best berries were used for this iconic wine. A portion of the must was fermented in new French oak barrels to integrate the tannins and enhance the plush texture of the wine. Five to seven days of cold soaking before fermentation, followed by extended skin contact, developed the rich varietal character. Bâtonnage (lees stirring) during malolactic fermentation in the barrel rounded the tannin profile and softened the acidity. Two to three rackings during barrel aging naturally clarified the wine, and after blending, we bottled this perfectly balanced wine without fining.
To create a better experience for you across all of our brands, we’ll check this info with accounts across the Treasury Wine Estates Portfolio of brands: Beringer, Beaulieu Vineyard, Etude, Hewitt Vineyard, Stags' Leap, Sterling, Penfolds, and TheWineShop.
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