Grgich Hills
2016 Cabernet Sauvignon
, Napa Valley
Estate Grown

93 Points - 2020 Decanter World Wine Awards
92 Points - RP
91 Points - JamesSuckling.com - November 19, 2018
GOLD - 2020 San Diego International Wine & Spirits Challenge
EXCELLENT - Restaurant Wine - Issues #187, #188, & #189

Deep red in the glass, this sultry wine shows dark berry fruit on the nose followed by black current, plum, with an undertone of lavender and allspice.  Rich and velvety on the palate, exhibits full and smooth tannins, yet maintains a youthfulness.  Plum and pluot re-emerge on the palate carried by undertones of rhubarb and hints of nutmeg.

Artfully crafted, well-balanced and lingers on the palate with a silky mouthfeel leaving you craving for more. Great aging potential. It pairs perfectly with barbecued ribs, a rack of lamb or ratatouille.

Vintage: The string of near perfect vintages continued for the fifth year in 2016, with an early bud break and flowering followed by sunny days and relatively mild temperatures throughout the growing season. They were able to have almost all of our grapes safely in the cellar before the valley’s first signifcant fall rainstorm arrived on October fourteenth.

Vineyard: Their Yountville vineyard forms the heart of our Napa Valley Cabernet Sauvignon, with grapes from our Rutherford and Calistoga vineyards rounding out the blend. They farm all of their vineyards naturally, without artificial pesticides or herbicides, and they are certified organic. The result is a full-bodied, elegant Cabernet Sauvignon with pure flavors and a pronounced sense of place.

The Wine: Complex aromas of black fruits, rich leather and nuances of violets burst out of the glass. Its full-bodied, rich mouthfeel carries these flavors for a long, lingering finish that loves a good grilled steak, rack of lamb or roasted duck.

Alcohol: 14.4% by volume
Varietals: 
80% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 4% Cabernet Franc
Appellation: Napa Valley Estate
Harvest date:  Sept. 19-27, 2016
Sugar:  24.4 Brix (average)
Fermentation:  indigenous yeast
Total acid:  5.7 g/L
pH:  3.68
Aging:  21 months
Type of oak:  French oak barrels;  60% new
Bottling date:  August 2018
Release date:  March 2020

Tasting Notes  PDF

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