Grgich Hills
2019 Cabernet Sauvignon
, Napa Valley
Estate Grown

94 Points - Wine Enthusiast, Cellar Selection
92 Points - JamesSuckling.com

Deep garnet-purple in color, it strides confidently out of the glass with notes of crushed blueberries, ripe, fresh blackberries and warm cassis plus hints of cherries, black olives, currants and a touch of black pepper.  The full-bodied palate is chock full of crunchy black fruits.  The full-bodied palate is full of crunchy black fruits. It's rich and ripe framed by firm chewy tannins.  Like a great Cabernet from the 1980s, and will no doubt age well through at least 2033.  This is one for the Cellar.

This age-worthy Cabernet has great density and length. It's complex yet nimble on the back palate, with a long balanced finish. Pairs perfectly with barbecued ribs, a rack of lamb or ratatouille.

Vintage:  Napa Valley experienced an above-average rainfall in the early months of 2019 with over fifty inches of rain in Rutherford. The residual moisture and colder than average soils led to a delayed start in budbreak.  Spring and summer enjoyed moderate temperatures with no significant heat spikes until August. The harvest began in early September and finished the first week of November.

Vineyard:  Yountville vineyard forms the heart of this Napa Valley Cabernet Sauvignon, with grapes from their 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:  Aromas of red 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: 14.5% by volume
Varietals:  82% Cabernet Sauvignon, 11% Merlot, 5% Cabernet Franc, 2% Petit Verdot
Appellation: Napa Valley Estate
Harvest date:  Oct. 7 – Nov. 6, 2019
Sugar:  24.2 Brix (average)
Fermentation:  Indigenous yeast with 4 weeks of skin contact.
Total acid:  5.8 g/L
pH:  3.72
Aging:  20 months
Type of oak:  100% French oak barrels
Bottling date:  July 2021
Release date:  April 2023

Tasting Notes  PDF

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