2007 Stephanie Napa Valley Proprietary Red Wine

2007 Stephanie Napa Valley Proprietary Red Wine

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.

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$75.00
/ 750ml
 

Subtle and restrained yet rich and flavorful, our 2007 Stephanie Proprietary Red Wine is a classic Bordeaux style blend that weaves together a wonderful tapestry of licorice, tobacco, black currant, cassis and clove notes that gain traction on the persistant finish with the help of polished, fine-grained tannins.

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Wine Specs

Vintage 2007
Varietal Bordeaux Blend
Appellation Napa Valley
Harvest Date Various
Sugar Various
Acid 0.59
Aging 24 Months
Fermentation Cold soak in small fermenters, with periodic punch downs and pump overs
Bottling Date November 1, 2009
Alcohol % 14.8

Wine Profile

Tasting Notes 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.
Vineyard Notes 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.
Winemaker Notes Winemaker Jeff Gaffner vinifies grape lots separately to retain individual block and varietal characters, but he also coferments some lots for added complexity and layers of flavor. 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.
 

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