2013 Cabernet Sauvignon
Hendry Blocks 8, 16, 17 and 18 are located on benchlands west of the town of Napa. The vines grow on thin, stony soil between 150 and 300 feet above sea level. Morning fog and strong afternoon breezes from San Pablo Bay moderate our vineyard’s climate. The majority of the grapes for this wine (54%) still come from our old Block 8, which was planted in 1974. The vines are spaced 8’ x 10’ and cordon trained. The clone is U.C.D. 7, grafted to St. George roots. A seven-foot vertical trellis system supports the cordon and the canopy. Average production is less than 2 tons per acre.
Blocks 16, 17, and 18 were planted in 1996, 1996, and 1997 and are also on St. George rootstock. They are grafted to U.C.D. clones 7, 4 and 337/15. Their inclusion in our Cabernet Sauvignon marks a milestone in the vines maturity. At 20 years old, they have reached a level of depth and complexity comparable to the older blocks. (Blocks 8A and B, replanted in 2006, will continue to be used in our HRW program until they reach maturity.)
In 2013, the median bud break in these blocks was April 11. Median bloom was May 19. Harvest took place September 19-20. Yields in the old Block 8 (C, D, E, F) averaged 1.42 tons per acre, while the more robust younger blocks (8A, 8B, 16, 17, 18) averaged 3.3 tons per acre. After a warm extended maceration, the wine is aged between 21-24 months in 90-100% new French oak barrels. 100% Cabernet Sauvignon.
Saturated, dense, ruby color. Initial aromas of smoke, spice and dark, mouthwatering blackcurrant fruit. Front palate soft and full, with a gentle transition to the grip of the back palate. Full-bodied, complex. Flavors include dark bittersweet chocolate, deep, dark berry and spice. Sweet oak and herbal notes of bay or eucalyptus emerge with air, adding to the interest and complexity. With wines at this end of the spectrum, grilled and braised meats always come to mind, especially when accented with bay, thyme, rosemary or even chimichurri.