2006 Stephanie Napa Valley Red Wine 1.5 L
A seductively layered Bordeaux blend, with a compelling nose of licorice and sweet spice; hints of tobacco, cassis and black currant with mocha notes that unfold on the palate and linger in the long finish.
A seductively layered Bordeaux blend, with a compelling nose of licorice, clove and sweet spice mingled with tobacco, cassis and black currant. Rich mocha notes unfold on the palate, lingering into the long finish.
Wine Spectator, by James Laube, 91 points:
Complex, with ripe cherry, plum and a hint of creme de cassis. Full-bodied and fleshy, with depth, richness and concentration, ending with a mocha flavor. Cabernet Sauvignon, Petit Verdot, Malbec, Merlot and Cabernet Franc. Drink now through 2015. 1,090 cases made.
Wine Enthusiast, by Steve Heimoff, 90 points:
Quite ripe, verging on overripe, showing flavors of blackberries, black currants and cedar, with a very slight raisining on the finish. Shows good integration of oak and fruit, housed in firm tannins that are astringent in youth. Should develop bottle maturity for six years or so, at least.
All Stephanie Red Wine Reviews
Cold soak in small fermenters, with periodic punch downs and pump overs
November 1, 2008
A seductively layered Bordeaux blend, with a compelling nose of licorice, clove, sweet spice and blueberry from the Petit Verdot and Malbec intricately mingled with cedar, tobacco, cassis and black currant from the Cabernet Sauvignon. Rich mocha notes unfold on the supple palate, lingering well into the long, elegant finish.
Hestan Vineyards is a 56-acre vineyard located at the base of Okell Hill on Napa Valley's eastern slopes. Individually farmed blocks planted to all five Bordeaux varietals--Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec--blanket the rolling hills overlooking the vineyard's 11-acre pond.
The 2006 vintage featured wet weather that continued late into spring, delaying budbreak. By early June, the sun came out and vines began to bloom and set fruit. Mid-July presented a record-setting ten day heat wave, and the heat helped catch the vines up to a "normal" place in the growing season. Somewhat cooler weather arrived in August and continued throughout harvest, allowing for moderately paced and deliberate ripening and a long harvest period.
Winemaker Jeff Gaffner vinifies each grape lot separately to retain individual block and varietal characters. Once in the cellar, the grapes are de-stemmed and cold soaked for 2-3 days in small fermenters, and then inoculated with a low rate of cultured yeast. Periodic punch downs and pump overs encourage softer extraction at lower alcohol levels. After pressing, the wines are sent to barrel to finish primary and secondary fermentation. Once finished, they are racked off the lees and returned to the same barrels for a total of 24 months aging.