Vintage 2014
Wine Type Red
Varietal Cabernet Sauvignon
Region Rutherford
Winemaker Jeffrey Stambor
This Cabernet Sauvignon demonstrates the complex flavors achieved by blending vineyard sub-blocks of one grape varietal. Clonal selection, trellising, sun exposure, mesoclimates and soils influence the layers of nuance in this elegant wine’s aromas and flavors. Its juicy, briary blackberry and cassis flavors are supported by brawny tannins, while savory herb and sweet oak spice notes weave through the ripe fruit expression. The 2013 vintage character is evident in the wine’s firm tannin structure, so while approachable today with an hour decant, this wine will certainly be even more complex with five to 10 years of bottle aging. Enjoy this classic wine with grilled steak, roast lamb and other full-flavored entrées.

Tasting Notes

The 2014 Ranch No. 2 Cabernet Sauvignon opens with bright, layered aromas of boysenberry, blackberry liquor, baked berry cobbler and cinnamon spice notes. The full-bodied mouthfeel is plush and flavorful; packed with dark fruit, ripe plum and dusted cocoa powder flavors all underpinned by firm, round tannins for excellent overall structure. The flavorful palate carries through to a long finish with good, balanced acidity.

Vineyard Note

The fruit for this wine comes from Beaulieu Vineyard Ranch 2 which lies just south of Beaulieu Vineyard Ranch 1 on the westside of Hwy 29 in the heart of Rutherford. The 85-acre vineyard is planted to mostly Cabernet Sauvignon although a small amount of high quality Sauvignon Blanc is also grown here. Like BV Ranch 1, this vineyard site enjoys optimal sun exposure and experiences the cooling influences from regular morning fog allowing for a long, even growing season. BV Ranch 2 is known for producing full bodied, concentrated wines with that signature “Rutherford Dust” flavor profile.

Vintage Notes

Napa Valley experienced an excellent 2014 growing season - from spring bud break through flowering and verasion - conditions were ideal. Vintage 2014 will be noted as one of the earliest harvests on record and also remembered throughout the valley for the 6.0 earthquake that struck in August.

Winemaking Notes

Immediately after hand harvesting the clusters, we brought them to our nearby winery in Rutherford. We destemmed and lightly crushed the grapes and then cold soaked the must (crushed grapes) for two to four days for gentle flavor extraction. During the 10- to 12-day fermentation, we pumped over the cap to mix the flavor-rich skins into the juice. Malolactic fermentation rounded the acidity, while barrel aging softened the tannins and added sweet oak spices. We choose 100 percent new barrels to complement the powerful Cabernet Sauvignon flavors.

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