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2018 Grgich Hills Napa Cabernet
2018 Grgich Hills Napa Cabernet

Grgich Hills
2018 Cabernet Sauvignon
, Napa Valley
Estate Grown

93 Points - James Suckling
92 Points - Robert Parker, Wine Advocate

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 bay leaves, bark and lavender.  The medium-bodied palate is chock full of crunchy black fruits, framed by ripe, grainy tannins and bold freshness.  It's velvety smooth finish leaves you craving another sip.

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:  The 2018 vintage was a bountiful vintage marked by cool, consistent temperatures and a timely rainfall for bud break in March and April. Harvest began on September tenth, and the grapes were of the highest quality with lower alcohol and high acidity.

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: 14.2% by volume
Varietals: 
80% Cabernet Sauvignon, 6.5% Merlot, 6.5% Petit Verdot, 7% Cab Franc
Appellation: Napa Valley Estate
Harvest date:  Oct 9th - Nov. 7th 2018
Sugar:  23.6 Brix (average)
Fermentation:  Indigenous yeast with 4 weeks of skin contact.
Total acid:  5.5 g/L
pH:  3.69
Aging:  20 months
Type of oak:  100% French oak barrels
Bottling date:  August 2019
Release date:  March 2020

Tasting Notes PDF PDF


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