2014 St. Supery Cabernet Sauvignon

Year: 2014
Appellation: Napa Valley
Country: USA - California
Wine Advocate: 89
Red Wine
Alcohol by Volume: 14.5%
Price :

$42.00 Retail, $33.60 Winery Wine Club, LAWC $27.95, NEED WE SAY MORE?


81% Cabernet Sauvignon 7% Petit Verdot 6% Malbec 4% Merlot 2% Cabernet Franc

"The 2014 Cabernet Sauvignon Napa is a blend of 81% Cabernet Sauvignon and the rest Petit Verdot, Malbec, Merlot and Cabernet Franc. It was aged 19 months in one-third new French oak and is one of their bigger cuvées. The wine has a dense ruby/purple color, a classic Cabernet nose of pepper, licorice, a touch of toast, white chocolate, blackberry and cassis. Espresso bean emerges as the wine sits in the glass. It is medium to full-bodied, long, elegant, pure and best drunk over the next 15 or so years." (WA)

Winery Notes:
St. Supéry Estate Vineyards and Winery is a 100% Estate Grown, sustainably farmed winery located in the renowned Rutherford growing region in the heart of Napa Valley. Committed to producing the highest quality estate wines without compromise, we focus on sustainable winery and farming operations to protect the land and environment for future generations. Our Napa Valley Estate collection includes our flagship varietals Sauvignon Blanc and Cabernet Sauvignon along with Oak Free Chardonnay, Rosé and Moscato. These wines are balanced and showcase bright, fruit-forward flavors.

Winemaker’s Notes:
Rich, vibrant purple and red hues present in this wine. Blackberry and ripe currant aromas combine with black pepper, anise, toasted oak and smoky roasted mocha. Flavors of black plum and cassis complement flavors of coffee bean and licorice. This is a structured Cabernet Sauvignon with fine texture, length, flavor and style.

Vintage 2014:
In 2014, we experienced a continuation of the drought in Napa Valley and reduced snowpack in the Sierra Nevada mountain range. Our vineyards saw the first significant rainfall of the year in February, bringing a welcome soak of eight inches that helped replenish thirsty water reserves. While March gave us some additional rain, the growing season remained dry. May was warm, leading to a hot June with the heat continuing through early October at the height of harvest. Harvested by hand in the cool morning hours, the grapes were brought to the winery where they were hand sorted and optical sorted. Warm fermentation temperatures along with gentle cap maceration helped achieve the desired color and structure for the wine before an extended maceration time on the skins.